Skyr Kaiserschmarren - 3 Zutaten???????????? #short #shorts #youtubeshorts
High Protein Cake that tastes AMAZING (105g Protein)
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Non stick pan:
bowls:
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STOVETOP:
Macros without frosting: 861 calories, 92C, 15F, 87P
Macros frosting: 99 calories, 4C, 0F, 18P
Dry Ingredients:
AP flour 80g
Coconut flour 20g
Whey protein powder 23g
Casein protein powder 23g
Erythritol 20g
Baking powder 1/2 tsp
Baking soda 1/4 tsp
Salt pinch
OPTIONAL
Cinnamon, ginger
Wet Ingredients:
Juice from 1 Orange
Cottage cheese 200g
Eggs 2
Frosting Ingredients:
Skyr/greek yogurt 50g
fat free cream cheese 50g
Orange juice 1/4
Whey protein vanilla 10g
Directions:
- Preheat oven to 180°C or 350°F
- Add dry ingredients into a bowl and mix.
- Add wet ingredients into a different bowl and mix. Leave a little bit of juice in one of the oranges.
- Add wet to dry ingredients and slowly stir until combined. You might need to add some water until it turned into a creamy consistency.
- Transfer everything to a baking dish 12x18cm or 5x7 inch and bake for 35-40 min until golden brown.
- In the meantime make the frosting by adding greek yogurt, cream cheese, and the rest of the orange juice into a container. Add in 10g of whey vanilla protein powder and mix until creamy.
- Remove the cake from the oven and let cool down for 20 min.
- Spread the frosting on top. Done!
- Cake lasts in the fridge for 2-3 days.
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The ULTIMATE PROTEIN PANCAKES - Two Ways - High Protein/ Low Calorie
The ULTIMATE PROTEIN PANCAKES - Two Ways - High Protein/ Low Calorie.
I've spent the last two weeks trying out every protein pancake recipe I could get my hands on, and the last 30 years being In love with pancakes.
I present to you here everything I've learned in two recipes I amalgamated from the best of the best.
One calorie pinching recipe, that is high protein and as low in calories as I could get it without sacrificing any flavour or texture.
This is still an amazing pancake, no sacrifices were made during the making of this pancake.
And one ultimate pancake recipe that is HIGH in protein, still amazingly calorie controlled and light, fluffy, delicious, perfect.
I can't decide which recipe I prefer, make them both, tag me, let me know what you think!
00:00 - Intro
01:21 - Lowest Calorie Recipe
03:24 - Ultimate Edition Recipe
06:38 - Comparison
09:17 - Macros & Outro
Remember The Heroes by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
How to make - High Protein Pancake | Allison Ethier
How to make the protein pancake - egg whites and oatmeal. 2 ingredients.
How To Make Japanese Souffle Pancake | Jiggly Pancake Recipe | JAYDEN Cuộc Sống Ở Úc
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36g Protein Pancakes without protein powder. My new favorite breakfast!
Protein Pancakes without Protein Powder
Today I'm going to show you how to make high protein pancakes.
These oatmeal protein pancakes are made with good-for-you ingredients, no protein powder and no banana.
You can eat these pancakes for breakfast, as pre-workout snack or even dinner, with your favorite healthy toppings.
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????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
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✅Low-sugar Fruit Jam:
✅Breakfast Overnight Oats:
✅1-minute Brownie in a Mug:
✅Healthy Oatmeal Carrot Cake:
This is why you'll love these high protein pancakes:
They're super filling and will keep you satisfied for hours!
These healthy pancakes are super light and tasty!
They're so easy to make and reheat really well!
PROTEIN PANCAKES RECIPE
(makes 2 servings - 8 pancakes)
Ingredients:
1 cup skyr or Greek yogurt (255g)
3 egg whites or 2 whole eggs
1 tbsp maple syrup
1 tsp vanilla extract
3/4 cup ground oats, or oat flour (75g)
2 tbsp spelt flour
3 tbsp flaxseed meal
1 tbsp tapioca starch or cornstarch
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
For topping:
1 tbsp peanut butter
1 tbsp low-sugar fruit jam
NUTRITIONAL INFO (per serving):
500 calories, fat 17.3g, carb 53.7g, protein 36g
Preparation:
In a bowl whisk together skyr, eggs, maple syrup and vanilla.
Place the sift on top of your, and add the ground oats, spelt flour, flaxseed meal, cornstarch, baking powder, salt and cinnamon.
Sift the dry ingredients into the wet and gently fold in, just until incorporated. Set it on the side for 10 minutes.
Heat up a non-stick pan over low heat and brush with a little bit of coconut oil.
Spoon the batter into the pan (about 1/4 cup) and cook the pancakes for 2-4 minutes, then flip and cook for 2 more minutes.
Serve with peanut butter and fruit jam.
Enjoy!