GLUTEN-FREE STUFFED PANCAKES
5 servings
Ingredients:
- 4 Egg Whites
- 200g Greek Yogurt (or plain)
- 1/3 cup Skimmed Milk
- 4 tbsp Stevia (or to taste)
- 1 cup Almond Flour
- 1/2 cup Rice Flour
- 2 scoops of SYSTEMLS Whey Protein Concentrate
- 1 tbsp Baking Powder
- A pinch of Salt
For the Filling:
- 1 handful of Blueberries (optional)
- Approximately 1/2 bar of 80% Chocolate per pancake
Macros (per serving):
- Kcal 246
- Carbohydrates 16g
- Proteins 17g
- Fats 12g
Recipe:
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In a bowl, whisk together the egg whites, yogurt, milk, and stevia until the mixture is smooth and there are no lumps.
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Sift in the almond flour, rice flour, vanilla protein powder, and baking powder. Mix again until all the ingredients are well combined.
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Gently fold in the blueberries using a spatula.
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Heat a skillet over medium-low heat and grease it lightly.
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If desired, use a mold to make perfectly round pancakes. Place the mold on the skillet and spoon a portion of the mixture into it. Top it with half a bar of chocolate and cover it with a little more pancake mixture.
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Cook for 2-3 minutes over medium-low heat, or until the edges start to set, then carefully remove the mold and flip the pancake with a spatula. Cook for an additional 1 minute on the other side or until golden brown.
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Repeat this process with the remaining pancake mixture.
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Serve the pancakes and enjoy!