Stuffed Protein Pancakes

Ingredients for pancake batter:

184g – 230 grams liquid egg whites

5 g psyllium husk

8 grams coconut flour 

Dash of baking powder 



Mix these ingredients together & let them sit for a few minutes then cook until brown on one side and flip.

Macros for pancake batter: 

20- 25 grams protein (depending on egg white amount), 9 grams carbohydrate, 1 grams fat, 7 grams fiber 

Psyllium husk expands so it will make the pancakes thick

Ingredients for stuffed pancakes:

25 grams diced apple

50 grams banana

Cinnamon and Stevia to taste

1 T peanut butter

1 serving sugar-free maple syrup

Directions for stuffed pancakes:

Put the fruit directly in the batter & cook with cinnamon & Stevia. Place peanut butter in cake and fold. Top with Sugar-free syrup.

Tip: Make this a fall favorite with canned pumpkin and pumpkin spice seasoning!

Macros for stuffed pancakes:

30 grams protein, 30 grams carbohydrate,  9 grams fat, 10 fiber

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