P – 26g, C – 17g, F – 6g
7g oats (Natural protein Oats)
120g egg whites
50g light smooth ricotta
100g raw strawberries
70ml unsweetened almond milk
40gm salted caramel
7g Macro Mike powdered almond butter chocolate biscuit
1.2g baking powder
0.5 tsp cinnamon
Method: 1. Place the protein oats, egg whites, ricotta, milk, baking powder, stevia, and cinnamon into a pouring jug and mix until combined.
2. Heat a non-stick frypan over a medium-hot heat and place 2 tbsp per pancake into the pan.
3. Cook on one side and then flip and cook on the other side.
4. To serve, place the pancakes on top of each other.
5. Top with the yoghurt, strawberries, and the powdered peanut butter.
6. Serve and enjoy!