Salted Caramel Protein Pancakes
P – 28g, C – 37g, F – 7g
30g rolled oats
50g apple puree
20g salted caramel protein powder (macro mike)
60g egg whites
30mls almond milk
½ tsp baking powder
1/2 tsp cinnamon
100g mixed berries
7g powdered peanut butter (macro mike)
20mls sugar free caramel topping (callowfit)
1. Place in a blender all of the ingredients and blend until nice and smooth.
2. Heat up a non-stick fry pan over a medium heat and dollop 2-3 tablespoons per pancake into the pan. 3. Cook on one side and then flip and cook on the other side.
4. Keep repeating cooking the pancakes until all the mixture has been used up.
5. Place the pancakes onto a serving plate and top with mix berries, peanut butter and caramel topping.