Protein pancakes

Method4 steps · about 30 min

1. 1

   Step 1: Put the nut flour (60 g), rolled oats (60 g) and egg whites (150 g) in a bowl.

   Uses 150 g egg whites · 60 g rolled oats · 60 g nut flour

2. 2

   Step 2: Add the peanut butter (80 g) and honey and whisk together. Add the milk (140 g) last and stir into a smooth batter.

   Uses 140 g whole milk · 80 g peanut butter · 50 g acacia honey · 60 g nut flour 60 g oats 150 g whites initially mixed

3. 3

   Step 3: Lightly butter (to taste) a non-stick pan and heat it. Divide the prepared batter into about 12 small pancakes, cooking in batches as space allows. Cook the first side of each pancake for about 2 minutes without moving it.

   Cook pancake first side · 2 minUses Butter to taste · nut/oat/white mixture with 80 g peanut butter 50 g honey 140 g milk

4. 4

   Step 4: Flip gently and cook the second side for about 1 minute, until cooked through. Repeat with the remaining batter and serve the cooked pancakes immediately, with optional toppings of your choice.

   Cook pancake second side · 1 minUses twelve batter portions first side cooked 2 minutes, in batches