|High Protein and Fiber Pancakes|
|photo by recipe author|
Servings: 2 to 3
Preparation Time: 10 to 15 minutes
- 1/4 cup whole wheat flour
- 1/4 coconut flour
- 1 scoop protein powder (I used vanilla whey.)
- 1 teaspoon physillium husk powder (optional; adds fiber)
- 1 teaspoon baking soda
- dash of salt
- 2 tablespoon turbinado sugar
- 1/2 cup applesauce
- 1/4 to 1/2 cup milk
- 1 egg, separated
- 1/2 tablespoon coconut oil
In a medium sized bowl, combine dry ingredients. In a separate bowl, combine all wet ingredients except milk and egg.
Place egg white in a small bowl and set aside. Add your yolk to the wet ingredients. Add the dry ingredients to the wet. Slowly add milk one tablespoon at a time to the batter, until desired consistency is reached. I used 1/4 cup and 2 tablespoons but if you want a thinner batter, you can add up to 1/2 cup.
Whisk the egg white until soft peaks form (about a minute or two). Using a spatula, fold egg whites into your pancake batter.
In a lightly oiled skillet, over medium heat, cook pancakes two at a time for about two minutes per side. Watch carefully to make sure they don’t burn.
Recipe submitted by Michelle, New York, NY