Protein pancakes with fruit on wine
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Calories
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Proteins
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Carbs
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Fat
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g milk (low fat 1%)
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} g corn flour
- {{ ingredientQuantities[2] * servingSize * 100 | roundTo:2 }} g protein Whey Plex, vanilla
- {{ ingredientQuantities[3] * servingSize * 1 | roundTo:2 }} piece egg
- {{ ingredientQuantities[4] * servingSize * 100 | roundTo:2 }} g honey
- {{ ingredientQuantities[5] * servingSize * 100 | roundTo:2 }} ml dry red wine
- {{ ingredientQuantities[6] * servingSize * 100 | roundTo:2 }} g frozen raspberries
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} ml sunflower oil
Preparation
Put the milk, egg, vanilla protein and flour in a blender and mix all together. Heat up a pan, drizzle with oil and spread as much batter to cover the whole bottom of the pan. Bake the pancake until golden brown and flip it over with a spatula. In a small pot bring the honey to a boil and when it starts turning into caramel, add the wine and raspberries. Reduce the honey mixture to 2/3 and stuff the pancakes with it.