GINGERBREAD CHEESECAKE PROTEIN PANCAKES
INGREDIENTS (SERVES 2)
60g wholemeal flour / 1 scoop whey protein powder / 2tbsp stevia / tsp cinnamon / Pinch of ground ginger / tsp baking powder / 1 large egg yolk / 2 large egg whites / 1tbsp apple sauce / 2tbsp almond milk / tsp vanilla extract / 2tbsp sugar-free cheesecake pudding mix / 90ml water / 2tbsp Greek yogurt / 1tsp rapeseed oil
Preheat a frying pan or griddle to a medium/high heat. Mix the flour, protein powder, half the stevia, cinnamon, ginger and baking powder. Put the egg whites in a separate bowl. Add the apple sauce, almond milk and vanilla extract to the egg yolk and mix. Add the wet ingredients to the dry and mix until combined. Vigorously whisk the egg whites, then add to the pancake batter, folding in gently. Add the rapeseed oil to the preheated pan and spoon the batter in to make four pancakes, each about 10-12cm in diameter. Cook for around three minutes each side or until golden brown. While the pancakes are cooking, mix the pudding mix with the rest of the stevia, water and Greek yogurt and whisk until it has the consistency of a thick sauce. Top the pancakes with the sauce.