A while back, I bought a bag of muesli that had mulberries and I remember I would chuck them all out because I bracketed them alongside raisins (which I violently loathe). Oh, how wrong I was! After getting a pack of dried mulberries the other day (they winked at me at the store), I decided to try them in pancakes – protein pancakes of course.
I don’t have my measuring scale with me and I foolishly didn’t try to locate any measuring cups and spoons (my bad) so these are all approximations for you to play with if you want.
1 scoop of vanilla whey protein
5 egg whites
1 tablespoon or so mulberries
2 tablespoons coconut milk (from the can)
1 teaspoon or so of what I think was baking powder
1 tablespoon of hemp protein powder
1. blend it all up before throwing the mixture onto the nonstick.
2. While it was cooking, I thought it would need a syrup, so I opened the freezer, found some blueberries and blended those with 2 tbsp of hemp protein (which by the way, if you’re not aware, is fantastic in thickening stuff up), some cocoa and a pack of splenda because it needed further sweetness. Anyways, that was it.
The pancake itself really tasted like maple syrup which was crazy (hello mulberries!) and with the actual ‘syrup’ I threw on top = fuf! = yummy. Can one have too many (protein) pancakes in life, I wonder?
Macros per Serving (out of 1):
10g carb (5g fiber)