This genius frozen protein pancake batter idea from @_kikifit_ is a one-way ticket to a seriously tasty but completely stress-free breakfast. Ideal, right?
We know that every minute counts when it comes to early mornings, so getting rid of any unnecessary steps is absolutely our goal. With this meal prep hack, you can enjoy pancakes any day of the week without the extra fuss of getting all the ingredients together and blending up into a batter. Instead, you just pop your pre-made, frozen portions of batter into a pan and you’re ready to go. Flippin’ great.
The ingredient amounts below are enough for around 4 medium-sized pancakes, but why not double or even triple up so you can keep your freezer stocked for whenever you need a quick and filling breakfast solution. Future you will be so grateful.
Makes 4Ingredients
- 50 g flour
- 1 scoop Impact Whey Protein (Chocolate Smooth)
- 1 tsp. baking powder
- 1 egg white
- 20 g sweetener
- 150 ml almond milk
- 1 tbsp. cocoa powder
- Optional toppings: white choc chips, raspberries
Instructions
First, create your pancake batter by adding the flour, protein powder, baking powder, egg white, sweetener, and cocoa powder to a bowl and stirring well.
Add the almond milk bit by bit, stirring thoroughly, until you get a cake batter consistency.
Now, pour the protein pancake mix into molds (a large ice cube mold is ideal) and top with your favorite toppings. Kiki uses chunks of white chocolate and raspberries for hers.
Freeze overnight (or for as long as you need).
When ready to use, add to a greased frying pan and fry the pancakes for a few minutes on each side until cooked.
Plate up and enjoy.
Nutritional info per serving:
| Calories | 300 |
|---|---|
| Total Fat | 3g |
| Total Carbohydrates | 46g |
| Protein | 24g |
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