Protein Pancakes
Preparation:
20
min
Difficulty:
Easy
Portions:
8
Ingredients
2/3 cup (100g) plain flour
½ cup (80g) wholemeal plain flour
½ cup (80g) SUSTAGEN® Hospital Formula Neutral Flavour
1½ teaspoons baking powder
¾ teaspoon bicarbonate
Pinch of salt
1 cup (250mL) milk
1 egg, lightly beaten
¼ cup (70g) smooth or chunky peanut butter
2 tablespoons raspberry jam
125g fresh or frozen raspberries
Cooking oil spray
Recipe Steps
- 1. In large bowl, whisk together flours, baking powder, SUSTAGEN® Hospital Formula, bicarbonate soda and salt. Add combined milk, egg and peanut butter; whisk until combined but still slightly lumpy.
- 2. Spray oil onto frying pan. Heat over medium heat. Add 1/4 cup of mixture to each pan. Cook for 2 minutes, or until bubbles appear on the surface. Carefully turn over, cook until golden.
- 3. Transfer pancakes to a plate, keep warm, repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.
- 4. Serve pancakes with jam and garnish with raspberries.
Nutritional information (approximate per serve)
| Energy | 951 kJ |
| Protein | 8.8 g |
| Fat | 7.3 g |
| Carbohydrate | 30.3 g |
| Sugars | 12.9 g |
| Fiber | 3 g |
