Jaffa Protein Pancake Stack
by Elissa Jewell on September 1, 2016
Ingedients
30g raw oats, processed to flour
40g lupin flour
1 egg white OR 1 teaspoon chia seed soaked in 2tbs water overnight
10g cocoa powder
1 small orange, zested and segmented
½ serve whey or pea protein
1 teaspoon white vinegar
¼ teaspoon baking soda
15g stevia granules
Directions:
Process the oats and then place in a mixing bowl with the lupin flour, half the cocoa powder, the egg or chia seeds, the baking soda, 2teaspoons of orange zest and stevia. Mix well and add just enough water so that you have a thick cake-like batter.
Preheat a non-stick frying pan and lightly grease with oil or spray.
Just prior to making the first pancake, pour in the white vinegar to the batter and whisk thoroughly. Pour half the batter onto the pan and while this is cooking, begin segmenting the orange.
Continue making the pancakes, flipping over when bubbles form on the entire pancake surface. Repeat with the remaining batter.
Before serving, mix the remaining cocoa powder and half the whey or pea protein with enough water to make a thick sauce. Layer the pancakes on top of each other and then place the segmented orange and extra zest on top, before drizzling with sauce.
Prep Time: 5 minutes
Cook Time: 10 minutes
Nutritional info: (Serves 4)
Calories: 400
Fat: 5.6g
Protein: 40g
Carbs: 35g
Fibre: 17g
Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].