1 Chai Tea Bag**
2 Egg Whites
1 Scoop Vanilla Whey Protein Powder
3 1/2 oz Cooked Sweet Potato
1 oz Quark
2 tablespoons Coconut Flour
1 tablespoons Almond Flour
1 tablespoon Granulated Sweetener
1 teaspoon Psyllium Husk
1/2 teaspoon Baking Powder
Butter Cooking Spray (for frying)
1. Open the tea bag and combine the chai spices with the other ingredients. Blend with a handheld blender until smooth. Leave the batter for a couple of minutes to thicken slightly.
2. Heat a non-stick frying pan over medium heat and spray with cooking spray.
3. Scoop the batter into the frying pan in circles and cook for 2-3 minutes, until no longer runny on top.
4. Flip and cook for another 1-2 minutes.
Macros per Serving (out of 1):
29 g carbs
38 g protein
6 g fat
*You can make more or less pancakes than 4 depending what size you like your pancakes to be.
**The chai tea I used had licorice flavour, and was amaaaazing. Because I love licorice. I used this one. Feel free to use whatever chai tea you want though.