Ingredients:
Dry
- 1/4 cup ground flax
- 1 scoop unflavored protein powder
- 1 tsp onion powder
- 1 tsp garlic powder
- pinch red pepper flakes
- 1/8 tsp Magic Baking Powder
Wet
- 1/4 cup egg white
- 2 tsp heavy cream
Directions:
- Pre-heat frying pan medium-low heat
- Mix dry ingredients well.
- Add wet ingredients to dry ingredients and mix well
- Fry the pan cakes – the usual tricks work like watching for a few bubbles to form and stay but you’ll get a good sense when to flip.
- Flip and fry some more
NOTE: You can vary the flavorings to suit but this worked best for me.
NOTE: You can add a dash of cinnamon to cut the flax taste
NOTE: You can skip the cream, use milk or whatever.
Batter should be loose like pancake batter – not thick like cake/bread and not runny
If your frying pan works best with a little oil, use 1/2 pat of butter or spray of canola or something. This isn’t strictly necessary in good non-stick but some of us need the help.
This made 6 decent sized pancakes. They were great with the egg-white omelet that I made but they would obviously make good sandwich bread or a base for a stew or anything. Even good just as a snack.
Nutrition:
Each Pancake
- Calories: 55
- Total Fat: 2.5g (2.0g Omega 3/6)
- Sodium: 13mg
- Potassium: 38mg
- Carbs: 2.5g (1.5g fiber)
- Protein: 7.0g
Phase 1 will have to live with one at a time to stay under the 1g, phase 2 should stay at 1/2 the recipe (3 pancakes) at a time (especially if you use butter to fry) due to fats.
Credit: Stephen Perelgut