Protein packed raspberry hotcakes

On the plate in 5 minutes these are perfect for refuelling after a training session. Using lentil flour will give these fluffy hotcakes a delicious nutty taste.

You will need:

(serves 2)

  • 1 cup lentil flour (130g)
  • 1/2 cup egg whites (pasteurised)
  • 2 medium whole eggs 
  • 1/2 cup milk 
  • 1 tsp cinnamon powder 
  • 1/2 tsp baking powder 
  • 1 cup raspberries 
  • honey 
  • 2 tbs natural yoghurt 

Simple steps:

  • Mix the lentil flour, cinnamon powder and baking powder together in a bowl.
  • Add two whole eggs and about half the milk then whisk until you have a thick batter. 
  • In a separate bowl whisk the egg whites until they have tripled in size and formed soft peaks.
  • Carefully fold the egg whites into the pancake batter making sure you don’t lose the air bubbles you have created. If the batter is still looking a little thick add a touch more milk. 
  • Heat a small non stick pan over a medium heat and drizzle a small amount of olive oil into the pan.
  • Ladle a serving of batter into the pan and scatter raspberries over the top, drizzle a little more batter over the top sealing the raspberries in.
  • After about 90 seconds carefully flip the hotcake over and cook for another 45 seconds. 
  • Serve 2 hotcakes with a spoon of greek yoghurt and top with fresh raspberries and a little honey. 
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