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Old 08-18-2015, 05:11 PM
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Egg White Stuffed Protein Pancakes

Egg White Stuffed Protein Pancakes

how do you get the egg white so nicely inside the pancake? Well, the first step is to make the egg patties using an egg ring. I used a 4″ ring for this recipe, with 2 egg whites each. Then set the egg white patties aside, and begin your pancakes.

Ingredients
Pancake batter:
4 large eggwhites (132g)
⅓ cup vanilla Warrior Blend protein powder (33g)
dash of ground cinnamon
Egg white filling:
6 large egg whites (198g)

Instructions
Spray your nonstick griddle and egg rings with cooking spray or rub a little coconut oil on them.
Preheat your griddle over a low flame.
Once griddle is hot enough (drops of water sizzle up), set your 4" egg ring(s) on the griddle. In each one, pour in two egg whites (66g).
While your egg whites are cooking, begin making your pancake batter by beating the egg whites, protein powder, and cinnamon until smooth and fluffy.
Once the egg whites are firm enough to flip, remove egg ring and flip the egg patty. Cook for another minute. Remove from griddle and set aside.
Spoon ⅙ of the batter on the griddle. Spread it with the back of a spoon to make it a thin layer.
Place one egg patty in the center, as in photo.
Top with another ⅙ of the batter, and spread to cover the bottom pancake layer.
Flip after about a minute.
Cook for another couple of minutes.
Repeat steps 6-10 to make two more stuffed pancakes.
Enjoy! These should stay good for several days in the refrigerator.
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