This is a high protein, low fat, low carb recipe that is great for those with higher dietary protein needs.
In a medium sized bowl, add egg whites, protein powder, psyllium husks and xantham gum. Mix well
Let sit for 5 minutes to allow the psyllium husks to absorb the moisture from the eggs. This will allow the mixture to thicken
Heat a large non-stick frying pan until hot. Reduce heat and add EVOO
Add large spoonful's of mixture to the frying pan
Cook each for 1 minute and then flip and cook on the reverse side for one minute. Once cooked on both sides remove to a serving plate
The pancakes should appear a beautiful golden brown colour when cooked
Repeat until all the mixture has been used
Serve hot with fresh berries and a low fat natural or Greek yoghurt
Servings 5
- Amount Per Serving
- Calories 83
- % Daily Value *
- Total Fat 3.79g6%
- Saturated Fat 0.57g3%
- Sodium 115.09mg5%
- Total Carbohydrate 0.55g1%
- Dietary Fiber 0.27g2%
- Sugars 0.50g
- Protein 11.96g24%
- Vitamin A 1.13%
- Vitamin C 0.27%
- Calcium 2.97%
- Iron 1.17%
- Vitamin B12 6.67%
- Iodine 3.49%
- Magnesium 5.44%
- Zinc 2.88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The psyllium husks and xanthan gum are added to help thicken the mixture.
Serve with your favourite berries and a low fat natural or Greek yoghurt.
We used Genetix Lean WPI Vanilla Ice Cream protein powder. This is a non-hydrolysed protein powder so retains its protein content when cooked, better than those that have been hydrolysed. It is recommended that those who have undergone bariatric surgery use a Whey Protein Isolate (WPI) powder.
You can buy egg whites in the refrigerated section of the supermarket. They come in a carton and what you don't need can be frozen for later use.
Ingredients
Directions
In a medium sized bowl, add egg whites, protein powder, psyllium husks and xantham gum. Mix well
Let sit for 5 minutes to allow the psyllium husks to absorb the moisture from the eggs. This will allow the mixture to thicken
Heat a large non-stick frying pan until hot. Reduce heat and add EVOO
Add large spoonful's of mixture to the frying pan
Cook each for 1 minute and then flip and cook on the reverse side for one minute. Once cooked on both sides remove to a serving plate
The pancakes should appear a beautiful golden brown colour when cooked
Repeat until all the mixture has been used
Serve hot with fresh berries and a low fat natural or Greek yoghurt