3 eggs separated + 1 egg yolk (room temperature)
1½ cups wholemeal plain flour
2 teaspoons baking powder
¼ teaspoon bi-carb soda
Pinch sea salt
3 scoops BONDI PROTEIN CO SLIM IT BLEND STRAWBERRY
½ cup coconut sugar
1 teaspoon vanilla extract
1 ½ cups milk of your choice
Coconut oil for cooking
Vanilla bean Greek yoghurt
In a large bowl combine the flour, baking powder, bi-carb soda, sea salt, BONDI PROTEIN CO SLIM IT BLEND STRAWBERRY, and coconut sugar and give it a good mix. Now add the vanilla extract, milk and egg yolk, and combine it all together using a whisk. Set it aside.
In a dry, clean bowl add the egg whites and beat with a hand-held mixer until stiff peaks form. Add ½ the egg whites into the batter and mix it using a whisk. Add the remaining egg whites and gently fold them through using a spatula.
Heat a large non-stick pan over low-medium heat and add a tablespoon of coconut oil. Dollop a big spoonful of batter into the pan, and let it cook for a few minutes or until small bubbles start to appear (you want the underside to be golden in colour before you turn it).
Once both sides are cooked, transfer to a plate and repeat the process with the remaining batter (Make sure you wipe clean the pan using paper towel after each batch otherwise the pancakes will start to burn).
Serve with some vanilla Greek yoghurt and freshly sliced strawberries or have them as a quick snack when you’re on the go. Store the remaining pancakes in an airtight container in the fridge. Enjoy!