My recipe for Cinnamon Crepes is pretty low in protein, so I wondered what would happen if I added protein powder to the batter. Adding more protein to the recipe meant I would need more fat as well, so I also added some butter to the batter. What I got seemed a lot like pancake batter. It cooks up thicker for a heartier version of the breakfast.
Ingredients:
Pancake Batter:
28 g cream cheese
52 g egg (about one)
12 g protein powder
22 g european butter
0.5 g cinnamon
5 g truvia
10 g european butter
50 g heavy whipping cream (40%)
5 g walden farms pancake syrup
Warm up your cream cheese until softened, or use room temperature cream cheese. Mix well with the egg. Add the protein powder, melted butter, cinnamon, and truvia.
Heat a skillet over medium low heat and add remaining 10 g butter to the pan.
Pour batter onto pan into three evenly sized pancakes. Cook until bottoms are starting to brown and are stable enough to be flipped.
Leave pancakes to cool at room temperature or in fridge.
Whip the cream until stiff.
Spread the whipped cream in between the layers of pancakes leaving a dollop on top. Spoon over 5 g of pancake syrup.
fat: 62.7 g, protein: 19.8 g, carb: 3 g
ratio: 2.8:1
Variation: If you don't want to your pancakes with whipped cream or quite so much whipped cream, you could always add that cream to a coffee instead and enjoy them with just a modest amount of pancake syrup.
This really looks yummy Samantha
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