Fluffy Protein Pancakes

Preparation time: 10mins

Cooking/baking time: 10mins

Serving: 4

Calories - per serve: 308

P 22 | C 38 | F 7

*GF

1.5 cups All-Purpose flour
1/2 cup of vanilla protein powder - I used NZ Protein's Whey Protein
1/2 tsp table salt
1.5 tsp baking powder
1 tsp baking soda
2 tsp natural sweetener - I used Natvia
2 eggs, separated
1 TBS butter, melted
1/2 cup milk - I used unsweetened almond milk but you can use whichever you prefer
3/4 cup plain high protein yogurt - I used De Winkle Plain Unsweetened Natural Yoghurt

Separate egg whites and yolks. Keep yolk to the side.
Add baking soda and sweetener to egg whites. With an electric whisk, whip until firm peaks. Keep to the side.
In a separate microwave safe bowl, add milk and butter. Heat for 30-40 secs. Stir until butter and milk well combined.
Add yoghurt and egg yolk to milk and butter mix, mix well. Keep to the side.
In another large bowl, add flour, protein powder, baking powder and salt.
Make a well in the middle of the dry mix and then pour in the liquid mixture. Gently mix until it all just comes together - don't over mix.
Add half of the whipped egg whites to the mix and gently mix.
Add the last half and gently fold just until the mix comes together.
Over medium heat, pour mixture into the pan using a 1/4 measuring cup - you will need to shape it a bit.
Add your fav toppings and enjoy! My go-to toppings include more yoghurt, nut butter, defrosted berries and LOTS of sugar-free maple syrup.