Very Berry Breakfast Pancakes
Great-tasting and gluten free, these rice based breakfast pancakes are sure to give you a nutritious start to your day. The added protein powder will help your energy levels whatever the morning ahead!
Top with chopped nuts to get an extra boost of beneficial fats.
Photo courtesy of peanutbutterandpeppers.com
INGREDIENTS
125g Rice Flour
25g Ground Almonds
2 scoops Solgar Whey to Go Protein Powder Strawberry Flavour
1 tbsp Xylitol
1 1/2 tsp baking powder
2 eggs
240ml rice or soya milk
2 tbsp olive oil
Your choice of fresh berries
Natural yoghurt
METHOD
Sift flour, baking powder, ground almonds and whey protein powder into a bowl then add the Xylitol.
Whisk together eggs and milk in a seperate bowl. Add the flour to the bowl then use a hand whisk to mix well.
Add the oil to a frying pan and heat over a medium-high heat. Ladle pancake mixture into frying pan and cook until bubbles begin to appear on the surface of the pancake. Flip and continue to cook on the other side until it turns golden brown. Top with your choice of berries and natural yoghurt.
Serve immediately and enjoy!
NUTRITIONAL INFORMATION (per pancake)
Calories - 176 Kcal
Fat - 4.6g
Saturated Fat 1.1g
Carbohydrates 7g
Fibre 1.5g
Protein 12.3g