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Egg white and rice flour protein pancakes with strawberries

Light, protein-rich pancakes with no dairy or gluten.

  • 15 min
  • 1 serving
  • Vegetarian
  • American cuisine
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Egg white and rice flour protein pancakes with strawberries

Per serving

Calories
375 kcal
Protein
20.2 g
Carbohydrates
61 g
Fat
5.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Egg whites150 g
  • Rice flour40 g
  • Banana0.5
  • Baking powder3 g
  • Coconut oil1 teaspoon
  • Strawberries120 g
  • Maple syrup1 teaspoon

Contains: eggs

In season: April – June

Method

  1. Peel the half banana and put it in the blender with the egg whites, rice flour and baking powder; blend until the batter is smooth and lump-free.
  2. Wash and hull the strawberries and slice them.
  3. Heat a non-stick pan over medium-low heat and grease it with a little of the coconut oil; ladle in the batter to make pancakes about 10 cm across.
  4. Cook for 2 minutes, until bubbles appear on top and the edges are set, flip and cook for another 2 minutes, until golden; carry on with the remaining oil and batter.
  5. Serve the hot pancakes with the strawberries and a drizzle of maple syrup.

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