Serves 1
Directions
- 1Put the eggs into the glass bowls
- 2Add yogurt
- 3Add milk
- 4Add protein powder
- 5Add flour
- 6Add maple syrup
- 7Add baking powder
- 8Add cinnamon
- 9Make cinnamon swirls on top with butter, cinnamon, and pancake batter
- 10Put batter in a ziplock bag
- 11Bake
- 12Add glazing
Ingredients
- 1 egg
- 50 g yogurt
- 70 ml milk
- 25 g protein powder
- 35 g plain or gluten-free flour
- 1 tsp maple syrup
- 0.5 tsp baking powder
- dash cinnamon
- 5 g butter
- 1 tbsp sweetener
- 1 tsp cinnamon
- 2 tsp pancake batter
Tips
- Add the eggs first and beat them well.
- Then add each ingredient to the oven safe glass bowls and mix well ensuring there are no lumps.
- Melt butter and cinnamon, then add sugar and pancake batter, pour this into a ziplock bag.
- Bake for 25-30 minutes or until a toothpick comes out clean (180c or 350 F).
- Remove from oven and let cool for 5-10 minutes
- You can store this in the fridge for 5 days or freeze if you plan to eat later.
- Reheat in the microwave.
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