Makes: 8
Ingredients
5 tbsp. Instant Oats or 5 tbsp. rolled oats blended to a powder 1 scoop Vanilla Impact Whey Protein - 6 egg whites
- 120ml milk of choice
- ½ tsp. baking powder
2 tbsp. Almond Butter - Coconut Oil
1 tbsp. Almond Butter - Handful raspberries
Method
2. Heat a pan over low heat and rub the bottom of your pan with a paper towel soaked with coconut oil to keep the pancakes from sticking.
3. Cook for around a minute and flip the pancake.
4. Cook a minute more, then remove from heat.
5. Continue until there is no more batter.
NUTRITIONAL INFORMATION
PER PANCAKE
calories 122 kcal |
totalFat 4g |
totalCarbohydrates 9g |
protein 13g |

Gemma Amery Writer and expert