You lot are in for treat today! I have discovered a gem of a pancake recipe, which can be made gluten free, dairy free, sugar free and only has TWO ingredients (before toppings obviously...okay and oil spray). Plus it takes literally 5 minutes.
Summer has started (horray!) and with it comes BBQs, holidays, picnics, beers in sunny pub gardens and I don't want to miss a thing. I'm sure you don't either. Therefore on the days when I know I am going to be indulging a bit I am cutting back on my other meals by opting for lower calorie and high protein where possible. Higher protein meals are more satiating than lower protein meals, which helps with appetite management. Lower calorie breakfasts mean you can save the bulk of your calorie allowance for later in the day, when you'll be enjoying all that BBQ food. The macros in this pancake are perfect for such occasions, plus the texture is so fluffy you won't feel cheated. By all means don't just have this for breakfast though - it can be enjoyed any time of day.
INGREDIENTS1/2 cup egg whites*
1 scoop protein powder
10 sprays cooking oil (I like coconut or olive oil)
My favourite toppings: 10 heated berries, 1 tbsp Walden pancake syrup and 1 tsp Choc Shot
METHODwhisk together egg whites and protein powder
heat up oil in a frying pan
pour in mixture, don't touch it until edges start to curl
either flip it over, or pop the pan under the grill to cook the other side
pop onto a plate and top it how you like!
MACROSPancake - 177 cals, 33g protein, 1g carbs, 3g fat, 1g sugar
Pancake plus berries, syrup and choc shot - 201 cals, 34g protein, 6g carbs, 3g fat, 5g sugar
*try Two Chicks from Sainsburys or Waitrose if in the UK, found in the chilled dairy section.
A variation with powdered peanut butter instead of chocolate