There’s a new kid on the block and she’s bossing the kitchen after her new found diet plan from Warrior Chester. I am just joking but seriously this challenge has made me a feel like Nigella. So if you’re thinking of doing the 8 week programme…epic you won’t regret it. I had to share my favourite meal I learnt on this challenge. Being gluten intolerant I bloody missed a good pancake and it seems all my prayers have been answered with this recipe. High in protein so a perfect breakfast after your early morning workout or as a supper snack post evening session. To get my fats I also add a big blob of butter (oohhhh yeah) but they go equally as deliciously with ice cream and low fat syrup. Who knew being healthy could be so delicious!
INGREDIENTS
- 2 Eggs
- 2 scoops whey protein
- 1 teaspoon Baking powder
- 6 Tablespoons Water or Almond milk Cooking spray, butter, or coconut oil for greasing the pan
METHOD
Place a non-stick pan on the stove over medium heat. Spray with cooking spray or use butter or coconut oil (whatever you fancy). Mix the eggs, protein powder, and baking powder and water in a large bowl. Using a 1/3 cup measure (or just judge it by eye like I do), pour out the batter into the skillet. I normally make between three and four, but it depends how big you like them. They are ready to flip when bubble start to form on the top. Serve with butter or sugar free syrup and ice cream.
So if you’re feeling inspired, let me know how you get on and also if you have any tips on gluten free nutritious food then I want them so fire them this way.