Name: High protein berry pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 large egg whites; 1/4 cup plain nonfat Greek yogurt; 1/3 cup gluten-free whey protein powder; 2 tbsp lowfat buttermilk; 1 tsp gluten-free baking powder; 1/4 tsp salt; 1/2 tsp vanilla extract; 16 olive oil cooking sprays; 4 oz fresh raspberries; 2 tsp maple syrup

Instructions

Prep 10 min · Cook 10 min

In a large bowl, whisk the egg whites, Greek yogurt, buttermilk, and vanilla extract until smooth. Add the protein powder, baking powder, and salt. Whisk just until the dry ingredients are fully incorporated and no large lumps remain. Let the batter rest for 5 minutes until thickened.
Heat a 10-inch nonstick skillet over medium-low heat and coat with half the cooking spray. Pour the batter into the skillet in three rounds, about 1/4 cup each. Cook for 4 minutes until bubbles form on the surface, pop, and stay open. Spray the tops lightly with the remaining cooking spray, flip, and cook for 2 to 3 minutes more until the centers are springy. Done when the centers are springy to the touch.
Remove the pancakes to a plate. Add half the raspberries and all the maple syrup to the same skillet. Cook for 1 minute while stirring until the berries soften slightly and release a little juice. Done when 160°F in the thickest part.
Stack the pancakes on the plate. Pour the warmed berry mixture over the top and garnish with the remaining fresh raspberries.

Nutrition

Ingredients

Instructions

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