Easy MyProtein Mini Pancakes
Perfectly cooked Myprotein pancakes using Impact whey powder.
Equipment
Ingredients
- 30 g MyProtein Powder
- 3 lrg Eggs
- 2 tbsp Olive Oil (or rapeseed oil)
- 1 tsp Vanilla Essence
- 2 tbsp Maple Syrup (optional)
- Pinch of Salt
- 1 tsp Baking Powder (optional but makes them fluffier)
Instructions
- In a large jug or bowl, combine the Myprotein powder, oil, eggs, vanilla essence, maple syrup if using and salt. Mix with a hand whisk until everything is blended and smooth. The mixture is quite runny, but this is how it should be. Leave to stand for a few minutes.
- Preheat the frying pan or skillet on low to medium heat. (Induction hob no.5). When heated, pour 3 small amounts onto the pan (about 5 to 6 cm in size).
- Let it cook for about 4 minutes on one side and then turn over when bubbles start forming. Don't be tempted to increase the heat to cook quicker, be patient! Let it cook for a further 2 -3 minutes until golden. Repeat with the rest of the mixture.
- Serve warm with your favourite toppings. Chill or freeze any leftovers.
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Calories: 61kcalCarbohydrates: 4gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 64mgPotassium: 28mgFiber: 0.001gSugar: 3gVitamin A: 2IUCalcium: 54mgIron: 0.1mg
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