Pancakes made with Egg Protein from Evoegg by SportSeries.
This time, we’ll use egg albumin powder from Evoegg as an ingredient in our oat pancakes. We’ll also make use of coconut oil, which incorporates a type medium-chain fat, which is the most likely to be used as fuel instead of being stored. This way, the recipe is an excellent option as a pre-workout meal.
With egg albumin, we have the advantage of not having to keep the egg whites refrigerated. We can cook our pancakes whenever we want.
Egg Protein Recipe
Recipe Tips: Oat Pancakes with Egg Albumin
- Preparation time: 7 minutes
- Cooking time: 4 minutes
- Portion size: 1 Pancake
- Number of servings: 4
- Cooking style: American
- 100g of FoodSeries Instant Oat Flour 2.0
- 1 scoop of SportSeries Evoegg 2.0
- 250ml of water or milk (vegetable or dairy)
- 1 tablespoon (15g) of BioSeries Virgin Coconut Oil
- 1 low-fat yoghurt
- Lemon zest (for a vanilla flavour) or orange zest (for a chocolate flavour)
|Nutritional Information per serving|
|of which saturates:||3,5g|
|of which sugars:||1,3g|
How to make: Oat Pancakes with Egg Albumin
- Add the water or milk to a glass. Then add the rest of the ingredients and beat well.
- On this occasion we'll use a microwave-safe mould: add all the mixture to it.
- Put it in the microwave at maximum power for 5 minutes, then check to see if it needs some extra time.
Continue reading the next post to find a whole lot more options for cooking oat pancakes.