What about a light, sweet, tasty and protein-packed dessert? Our spring coconut pancakes will satisfy your cravings! Light, tasty and fit, they'll make everyone's taste buds agree. For a ultimate guilt-free pleasure!
20 Minutes
EASY
for 1 person
- Pancakes:
- 2 Eggs
- 2 Eggs whites
- 10 g Light Digest Whey protein (Crème brûlée)
- 1 tsp Vanilla flavouring
- 1 tbsp Peanut butter
- 1 tsp Erythritol (optional)
- Coconut oil spray for cooking pancakes
- Cream:
- 150 g Cream cheese
- 80 g Greek yoghurt
- 2 tbsp Chopped coconut shavings
- 1tsp Vanilla flavouring
- For serving, optional:
- No-calorie syrup for the pancakes
- Coconut chips, chopped
- Chopped peanuts or almonds
Preparation
Step 1: In a blender, mix the eggs, egg whites, whey protein, vanilla flavour, peanut butter and erythritol.
Step 2: When everything is mixed, put the mixture on a heated pan and sprinkle with coconut oil.
Step 3: Cook 2-3 thin pancakes on low heat, briefly.
Step 4: For the cream, mix all the ingredients and spread it on the pancakes.
Step 5: Roll them up nicely, cut them into smaller pieces if desired.
Step 6: Serve with the toppings of your choice.
Recipe:@fp_marta.s