Foie Gras & Fig Protein Pancakes (Savory Luxury)

Name: Foie Gras & Fig Protein Pancakes (Savory Luxury)
Ingredients: 1½ scoops (~45g) Unflavored whey isolate; 6 large Egg whites; ⅓ cup (~35g) Almond flour; 80g Foie gras (seared & chopped); 3–4 Fresh figs (sliced); 2 tbsp Balsamic reduction (sugar-free); 1 tsp Baking powder; 3–4 tbsp Unsweetened almond milk; to taste Salt + cracked black pepper

A recipe from the Bmarchai Recipes collection.

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Foie Gras & Fig Protein Pancakes (Savory Luxury)

Nutrition (per serving)

620Calories

60 gProtein

28 gCarbs

32 gFat

6 gSugar

980 mgSalt

Ingredients

1½ scoops (~45g) Unflavored whey isolate
6 large Egg whites
⅓ cup (~35g) Almond flour
80g Foie gras (seared & chopped)
3–4 Fresh figs (sliced)
2 tbsp Balsamic reduction (sugar-free)
1 tsp Baking powder
3–4 tbsp Unsweetened almond milk
to taste Salt + cracked black pepper

Method

Whip egg whites to stiff peaks. Set aside.
In a bowl, gently mix almond flour, protein powder, baking powder, salt and pepper. Add almond milk to form a thick batter.
Fold in ⅓ of egg whites to lighten, then fold in remaining whites gently.
Heat non-stick pan on medium-low. Lightly grease.
Scoop ~⅓ cup batter per pancake. Cook 2½–3½ minutes per side until golden (keep heat low for fluffiness).
In a separate small pan, quickly sear foie gras pieces 30–60 seconds per side until golden. Remove and chop.
Warm sliced figs in the same pan for 1 minute with balsamic reduction.
Stack pancakes, top with seared foie gras, fig slices, and balsamic drizzle. Serve immediately as a luxurious savory brunch.