Fluffy Protein Pancakes

Name: Fluffy Protein Pancakes
Yield: 8 g
Ingredients: 70 g Oatmeal; 50 g Rice flour; 45 g vanilla protein powder; 10 g Baking powder; 40 g Sugar; 4 pcs Egg; 120 g Greek yogurt; 40 ml beet juice; 300 g Greek yogurt; 15 g vanilla protein powder; 5 ml beet juice

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Light and healthy protein pancakes with a delicate cream, perfect for a sweet and satisfying breakfast.

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Method

First, whisk together all the dry ingredients: oat flour, rice flour, protein powder (30g), and baking powder.

Separate the eggs, putting whites and yolks into different bowls. Whip the egg whites until stiff peaks form and set aside. Combine the yolks with the remaining 30g of sugar, then mix in 120g of yogurt and 40ml of beetroot juice.

Next, add the dry ingredients to the yolk mixture and stir thoroughly. Gently fold in the whipped egg whites with a spatula, mixing slowly to keep the batter airy.

Cook the pancakes on both sides in a well-heated skillet until done.

For the cream, combine the yogurt, protein powder, and 5ml of beetroot juice, and whip until smooth.

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Fluffy Protein Pancakes

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