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Purple Pancakes
An idea for a delicious, healthy breakfast from Hania (instagram: @ hanvla.odkuchni - thank you!)
High-protein pancakes with BIOHASKAP haskap berry powder. The power of antioxidants💪🏽, #timeforhaskap
the pancakes turned out to be soft, fluffy and simply delicious! 😍
“I added two teaspoons of BIOHASKAP® haskap berry powder to the cottage cheese
Ingredients
Ingredients for about six pancakes:
- 140 g of natural yoghurt
- 200 ml of milk 🥛
- two egg whites🥚🥚
- 60g of protein supplement for me with caramel flavour
- 30g of flour
- a pinch of salt
- Sweetener as desired
- a teaspoon of baking powder
Preparation
Preparation of pancakes:
Whip the egg whites with a pinch of salt until stiff in a bowl, mix the yoghurt, milk and sweetener. Then, through the strainer, sift the flour, conditioner and baking powder. Mix until the mass is without lumps. At the very end, add the whipped proteins, mix gently to keep it fluffy. Finally, fry the pancakes in a little butter, over medium heat, two for 3 minutes per side.
I served my pancakes with peanut butter, brazil nuts, blueberries and cottage cheese (for the cottage cheese I used 160g of lean cottage cheese and the remainder of yogurt from a package of about 30g, a sweetener dissolved in water, a teaspoon of ground flax and two teaspoons of BIOHASKAP haskap berry powder.
I served my pancakes with peanut butter, brazil nuts, blueberries and cottage cheese (for the cottage cheese I used 160g of lean cottage cheese and the remainder of yogurt from a package of about 30g, a sweetener dissolved in water, a teaspoon of ground flax and two teaspoons of BIOHASKAP haskap berry powder.
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