Who says that you can’t have a low carb pankcake? Here’s a decadent recipe that will keep your savoury-sweet tooth satiated during your carbohydrate downcycle..
1 Scoop New Zealand Chocolate Whey Protein Powder
1 Scoop Vanilla Vegan Protein Powder
1 Tablespoon Physllium Husk Powder
1.5 Tablespoon Natural Coconut Flour
1/2 Tablespoon Cocoa Powder
Pinch of Baking Soda
1 Teaspoon Vanilla Extract
1 Whole Egg + 1 Egg White
1 Tablespoon Smashed Avocado
1 Tablespoon 14% Grassfed & Organic Sour Cream
1 Tablespoon Walden Farms Pancake Syrup (Yes, in the batter!)
Mix Dry ingredients in a bowl, followed by wet ingredients. Preheat pan to medium-high heat, and give roughly 2 minutes on either side before plating with a dallop of sour cream and Walden Farms pancake syrup. Serves two.
LCHF Macronutrient Ratios(entire mixture):
Net Carb: 4g