396
CALORIES
38.7
PROTEIN (G)
44.7
CARBS (G)
6.8
FAT (G)
2.4
FIBRE (G)
Method
Blend rice, egg, whites, protein powder, baking powder, cinnamon and vanilla until smooth.
Rest the batter for 2 minutes while a non-stick pan heats over low-medium heat.
Cook four equal pancakes for about 1 minute per side until golden and set.
Stack and top with banana and the measured honey drizzle.
ALLERGENS
Contains: Contains egg and milk; protein powder may contain soya.
STORAGE & REHEATING
Best fresh; refrigerate pancakes without toppings for up to 1 day.
COACH NOTE
The banana and 5 g honey topping are included in the displayed totals.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use a protein powder with clearly labelled allergen information.
FREEZER GUIDANCE
Freeze cooked pancakes between sheets of baking paper for up to 1 month.
DIETARY SUITABILITY
As written: Vegetarian, high protein. Recalculate after substitutions.