It’s been a while since I’ve done a pancake post. It’s time! These are fast to whip up, gluten-free, full of protein (45g – whaaaa!), and instead of surgary syrup I drowned them in fresh berry compte. Yummmm. Are you drooling yet?
Print Recipe
Makes one giant serving or 2 normal ones
For the batter:
1 scoop of chocolate protein powder (I used Jamie Eason’s Lean Body For Her)
1/4 cup gluten-free oats, dry
2 egg whites (6 Tbsp of liquid egg whites)
1 whole egg
For the compote:
1/4 cup strawberries (50g)
1/4 cup blackberries (50g)
1/2 tsp coconut palm sugar, or any sugar (optional)
Cut up your berries and add to a frying pan on medium-low heat. Once they start softening, mash them with a fork. Add the sugar (if your berries are sweet enough, you can omit this). Stir and reduce heat to the lowest setting.
Heat up a large frying pan or griddle to med-high heat. Meanwhile, add all the ingredients for the batter to your blender and blend on high until well combined. 
Measure out about 1/4 cup of batter into the hot frying pan/griddle. Add as many as you can while still being able to flip them. You know what to do now, once the bubbles form, flip ’em! Cook for another couple of minutes. Place your fat stack on a plate and drown in berry compote!
Nutritional Info for entire recipe (half the info if you are serving 2)
419 Calories, 34g Carbs, 8g Fat, 45g Protein, 366mg Sodium, 10g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.
No Comments