Raspberry White Chocolate Protein Pancakes
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipeshighProteinraspberrywhiteChocolatefruitydessertBreakfastgym
Nutrition (per serving)
460Calories
52 gProtein
38 gCarbs
14 gFat
8 gSugar
390 mgSalt
Ingredients
- 2 scoops (~60g) Vanilla whey or plant protein powder
- 6 large Egg whites
- ½ cup (~50g) Oat flour
- ½ cup + extra for topping Fresh or frozen raspberries
- 2 tbsp Sugar-free white chocolate chips
- 1 tsp Baking powder
- ¼–⅓ cup Unsweetened almond milk
- pinch Salt
Method
- In a bowl, whisk together protein powder, oat flour, baking powder, and salt.
- Add egg whites and almond milk. Mix until smooth and no lumps remain. Batter should be thick but pourable.
- Gently fold in raspberries and white chocolate chips (if using frozen raspberries, do not thaw).
- Let batter rest 5 minutes.
- Heat non-stick pan over medium-low. Lightly grease.
- Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles appear and edges set.
- Flip carefully and cook 1–2 minutes more until golden.
- Serve with extra fresh raspberries, sugar-free syrup, or a light yogurt drizzle.
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