Pancake proteici a basso contenuto di carboidrati

Ingredienti

• 2 large Eggs
• 1 large Egg White (equivalent 2 tablespoons )
• 1/4 cup Almond Milk
• 40 g Pea Isolate Protein Powder (note 1)
• 3 tablespoons Almond Flour
• 2 tablespoons Granulated Sweetener
• 1 teaspoon Baking Powder
• 1/2 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract

Preparazione

1. 1

   In a mixing bowl, beat the egg, egg white, almond milk, and vanilla extract if used.

2. 2

   Whisk in the pea isolate protein powder, almond flour, baking powder, cinnamon, and baking powder. The batter should be smooth and slightly thick, not runny or ultra-dense. If too runny, add more almond flour, if too dense add a splash more almond milk.

3. 3

   Set aside for 10 minutes at room temperature to thicken.

4. 4

   Warm a pancake griddle or crepe pan, over medium-high heat and lightly oil the surface with oil spray.

5. 5

   Pour 2 1/2 tablespoons of batter per pancake and cook for 2-3 minutes until the sides start to dry out. Slide a spatula under the pancake and flip them to the other side. Cook them for an extra 1 minute.

6. 6

   Cool down on a wire rack while cooking the remaining batter.

7. 7

   --- Storage ---

8. 8

   Store pancakes in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months in an airtight container. Thaw in the fridge and rewarm in a hot non-stick pan.