Name: Buttermilk pancakes with fresh berries
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 large egg whites; 3 tbsp vanilla whey protein powder; 3/4 cup all-purpose flour; 3 tbsp lowfat buttermilk; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp salted butter; 3.5 oz fresh raspberries

Nutrition

Per serving

611 calories

Protein: 42g; 28% of calories
Carbs: 96g; 63% of calories
Fat: 6g; 9% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 5 min

In a large bowl, whisk the egg whites, buttermilk, protein powder, flour, baking powder, and salt until a smooth batter forms. The batter should be thick enough to fall from the whisk in a ribbon and hold a mound briefly. Let the batter rest for 5 minutes.
Heat the butter in a 12-inch nonstick skillet over medium-low heat. Spoon about one third of the batter per pancake to form three pancakes. Cook for 2 to 3 minutes until bubbles break on the surface and the edges look dry. Flip, and cook for 1 to 2 minutes more until golden and the centers spring back when pressed. Done when centers spring back when pressed, 160°F in the thickest part.
Transfer the warm pancakes to a plate and top with the raspberries.

Nutrition

Ingredients

Instructions

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