Chocolate & black cherries = one of the ultimate flavour combinations.
This gluten free protein pancake stack is a great one for breakfast, lunch, dinner or dessert & contains less than 300 calories. If you don't mind adding some extra calories for the dish - sprinkle over some cocoa powder & dark chocolate chips for a super delicious finish!
Serving Size: Makes 1 stack
Macros per serving:
30g protein / 38g carbs / 2g fat / 4g fibre
Ingredients:
20g chocolate whey protein
1 medium banana (approx 90g)
110g egg whites
1/2 tsp baking powder
120g frozen black cherries (I use Tesco frozen black cherries - allow time to defrost before serving)
10g Choc Shot (available in hot chocolate section of supermarket)
Instructions:
1. Add protein powder, banana, egg whites, baking powder & 4 cherries into blender - blend into a thick batter.
2. Preheat 1/2 tsp oil of choice in a non stick pan on medium heat (I find coconut oil works best for pancakes)- pour in pancake mix.
3. When the bottom of the pancake is firm, flip & cook the other side until completely cooked through. 4. Remove from pan & serve with remaining cherries & Choc Shot.
5. Eat! :-)