Pink Protein Pancakes
These PINK protein pancakes are beautiful, easy and low-calorie, so you can go heavy on toppings! The pink magic comes from a dash of beetroot powder.
Ingredients
- 35 g egg whites Around 1 egg white
- 70 g Greek yoghurt Or skyr
- 20 g flour Can be subbed for oat/coconut
- 20 g vegan protein powder*
- 30 ml milk
- 1 tsp beetroot powder
- 1/2 tsp baking powder
- pinch of salt
- dash of vanilla extract
Instructions
- Whisk your egg whites for a minute until bubbly.
- Stir in the yoghurt, milk, vanilla, and the beetroot powder until the colour is vibrant and smooth.
- Gently fold in the flour, protein powder, baking powder, and salt.
- Use a non-stick pan on medium-low heat. Flip once the edges are set and bubbles appear.
- Add your desired topping and enjoy!
Notes
*To use whey instead of vegan protein: Use 20g, but cut the milk in half (use only 10-15ml) to keep the batter thick.