October 07, 2014

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ABS Cake Batter Pancakes with Maple Cream Fluff!

Recipe from Instagram follower: @njstramfam

 

Ingredients:

  • 1 Scoop ABS Protein Pancakes in Vanilla Cake Batter
  • 1/3 Cup Liquid Egg Whites
  • 1/3 Cup Unsweetened Almond Milk
  • 1 Tbsp Vanilla Cupcake Coconutter from Sweet spread
  • Drizzle of Blueberry lime jam
  • ¼ Cup Part Skim Ricotta Cheese
  • Maple Syrup
  • Stevia

Directions:

       Mix ABS Protein Pancake Mix with 1/3 cup liquid egg whites and 1/3 cup unsweetened almond milk until creating a pancake batter consistency. Cook on medium heat into 3-4 pancakes on one side for 45-60 seconds or until edges are bubbly then flip and cook on opposite side for an additional 45-60 seconds until pancakes are golden brown.

For maple cream fluff layer:

             Take ¼ cup of part skim ricotta cheese with 1tbsp maple syrup and 2 packets of stevia and stir together. Spread between pancake layers.

Top off pancakes with the Vanilla Cupcake Coconutter and Enjoy!

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