Pancake proteici al limone e vaniglia a basso contenuto di carboidrati (low FODMAP e senza zucchero)

Ingredienti

• 1 scoop (about 1/4 cup or 30 grams) low carb vanilla protein powder
• 1/4 cup blanched almond flour
• 1 teaspoon lemon zest
• 1 teaspoon poppy seeds (optional)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of sea salt
• 2 large eggs, at room temperature
• 3 tablespoons lemon juice, freshly-squeezed, at room temperature
• 2 tablespoons avocado oil
• 2 tablespoons unsweetened almond milk (or your milk of choice), at room temperature
• Low carb sweetener of your choice (i.e. liquid stevia), to taste (optional)
• Avocado oil, ghee, or butter, for greasing the skillet
• Fresh raspberries, blueberries, Greek yogurt (lactose-free if needed), low carb syrup, ghee or butter

Preparazione

1. 1

   Prep Ingredients: Remove the eggs, lemon juice, and almond milk (or milk of choice) from the refrigerator to warm to room temperature. To warm eggs quickly, place eggs in a small bowl of warm (not hot) water for 5 minutes. Remove and dry an egg from the bowl. Feel its shell - if it still feels cold, leave the eggs in the water for another minute or two. Otherwise, drain water from bowl.

2. 2

   Mix Dry Ingredients: In a large mixing bowl, combine the vanilla protein powder, almond flour, lemon zest, poppy seeds (if using), baking powder, baking soda, and pinch of salt. Stir until well combined.

3. 3

   Prepare Wet Ingredients: In another large mixing bowl, beat the eggs with a whisk or fork. Whisk in lemon juice, avocado oil, almond milk, and sweetener (if using). Mix until thoroughly combined. If you're using a sweetener, add it to the wet ingredients now and mix well.

4. 4

   Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry ingredients while stirring. Mix until just combined and smooth (do not overmix).

5. 5

   Cook Pancakes: Place a large non-stick skillet or griddle over medium heat. Once the pan is hot, lightly grease it with oil or butter and swirl to coat. Pour ¼ cup of batter (or your desired quantity) onto the pan to form pancakes. Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes. Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.

6. 6

   Serve: Once cooked, transfer the pancakes to a plate or platter, covering to keep warm if desired while cooking the remaining pancakes. Serve warm with your favorite toppings compliant with your dietary needs such as ghee or butter, low carb syrup, fresh berries, or a dollop of Greek yogurt (lactose-free if needed).

7. 7

   Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days or in a zip top bag in the freezer (separated by sheets of parchment paper) for up to 2 months. Reheat in the toaster or microwave before serving.