4 Serves
79 Mins
Preheat your oven to 175°C and prepare a baking pan by lightly greasing it.
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Vitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
180 µg / 400 µgCalcium
355 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
875 mg / 1,250 mgPotassium
846 mg / 4,700 mgSodium
1158 mg / 2,300 mgZinc
4 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
40 g / 50 gSaturated Fat
18 g / 20 gCholesterol
85 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
In a large mixing bowl, whisk together the protein powder, flour, and baking powder.
In a separate bowl, cream the softened butter and sugar together until light and fluffy using a hand mixer.
Add the eggs to the butter mixture and beat until well combined.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pancakes to cool slightly before slicing and serving.
1
g22
g8
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