Men's Fitness - - Food Inspiration -


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.

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