Post by Skippygirl on Oct 21, 2014 5:55:45 GMT
Lemon Ricotta Protein Pancakes (by a friend of mine who is a PhD, scientist and fitness freak).
Ingredients
15 grams unflavoured WPI (or pea protein isolate)
7 grams coconut flour
70 grams whole milk ricotta (traditional firm type)
zest of 1/2 medium lemon
15 grams (3 metric teaspoons) fresh lemon juice
2.5 grams bicarbonate of soda
100 grams egg whites (about 3 large)
pinch sea salt (or cream of tartar)
10 grams granulated sweetener (or sugar)
To Serve
Whole milk ricotta
Natvia Icing Mix* (or icing sugar)
zest of 1/2 medium lemon
fresh lemon juice
Directions
Combine the WPI, coconut flour, ricotta, lemon zest and juice in a bowl. Whisk until smooth.
In a separate bowl, combine the egg whites and sweetener. Whisk together until you achieve a thick glossy meringue.
If using sugar, whisk the egg whites to soft peak stage before adding the sugar and whisking until thick and glossy.
Add the bicarbonate of soda to the WPI mixture and whisk until combined.
Add one tablespoon of the meringue to the mixture and fold through to lighten it.
Fold the rest of the meringue into the mixture, lightly.
Heat up your pancake pan and use whatever you prefer to cook your pancakes with (butter, ghee, coconut oil, or spray).
Use one-sixth of the mixture at a time and cook a few minutes on each side. These hotcakes are delicate and light and best made in a smaller size. Take care when flipping them over.
Stack the hotcakes on a serving plate and keep warm.
To Serve
Whisk together the ricotta with the icing mix (or sugar) to taste, and a pinch of the lemon zest.
Top the pancakes with the mixture. Sprinkle the remaining zest over the hotcakes and finish with some lemon juice.
Dust with more icing mix (or sugar) and serve.
These are best served warm.
OH YEAH !!!!!!
Ingredients
15 grams unflavoured WPI (or pea protein isolate)
7 grams coconut flour
70 grams whole milk ricotta (traditional firm type)
zest of 1/2 medium lemon
15 grams (3 metric teaspoons) fresh lemon juice
2.5 grams bicarbonate of soda
100 grams egg whites (about 3 large)
pinch sea salt (or cream of tartar)
10 grams granulated sweetener (or sugar)
To Serve
Whole milk ricotta
Natvia Icing Mix* (or icing sugar)
zest of 1/2 medium lemon
fresh lemon juice
Directions
Combine the WPI, coconut flour, ricotta, lemon zest and juice in a bowl. Whisk until smooth.
In a separate bowl, combine the egg whites and sweetener. Whisk together until you achieve a thick glossy meringue.
If using sugar, whisk the egg whites to soft peak stage before adding the sugar and whisking until thick and glossy.
Add the bicarbonate of soda to the WPI mixture and whisk until combined.
Add one tablespoon of the meringue to the mixture and fold through to lighten it.
Fold the rest of the meringue into the mixture, lightly.
Heat up your pancake pan and use whatever you prefer to cook your pancakes with (butter, ghee, coconut oil, or spray).
Use one-sixth of the mixture at a time and cook a few minutes on each side. These hotcakes are delicate and light and best made in a smaller size. Take care when flipping them over.
Stack the hotcakes on a serving plate and keep warm.
To Serve
Whisk together the ricotta with the icing mix (or sugar) to taste, and a pinch of the lemon zest.
Top the pancakes with the mixture. Sprinkle the remaining zest over the hotcakes and finish with some lemon juice.
Dust with more icing mix (or sugar) and serve.
These are best served warm.
OH YEAH !!!!!!