Ingredients
- 3 large eggs, separated
- 2 tablespoons vanila egg white protein (or vanilla whey protein if not dairy-sensitive)
- 1 teaspoon vanilla extract or other extract, such as almond or maple
- 1 teaspoon stevia glycerite
- Coconut oil, unsalted butter, or ghee, for frying
- ½ cup Brown Butter Syrup, for serving
How to Make It
- Whip the egg whites in a clean, dry, nonreactive metal bowl for a few minutes, until very stiff. Blend in the yolks, protein powder, vanilla extract, and stevia.
- Heat the oil in a skillet over medium-high heat until a drop of water sizzles when added to the pan. Once it is hot, scoop ¼ cup of the batter into the pan and, using a spoon, form it into a circle. Fry the pancake until golden brown on both sides, about 2 minutes per side. Remove from the heat, place on a plate, and cover with foil to keep warm.
- Repeat with the rest of the batter, adding a little more oil between pancakes if needed.
- Top with the syrup and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 170 kcal Calories from Fat: 135 kcal |
|
% Daily Value*
|
| Total Fat 15 g 43% |
Trans Fat g |
carbohydrates 0.6 g 0% |
Protein 8.2 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |