Beetroot Pink Whey Protein Pancakes




Step 1

Lay out all ingredients on your table and heat a pancake pan with a little oil or butter whilst you prepare the batter.

Step 2

Add 1 scoop of STRIPPD Whey Lean Protein Powder Vanilla, 130g of flour, 1 tablespoon of coconut oil, 1 teaspoon of baking powder and pinch of salt in a mixer bowl.

Step 3

Mix and pour slowly 200ml of milk in the bowl to avoid lumps in the batter.

Step 4

Add 1 egg to the batter and mix until smooth.

Step 5

Fold in 30g of beetroot powder or 140g of grated beetroot in the batter and mix until well incorporated.

Step 6

Remove mixing bowl from its stand and leave batter to rest for 5 min.

Step 7

Cook a tablespoon of the mixture per pancake until bubbles appear in the top then flip and cook on the other side until golden. Repeat until all the mixture is used.

Step 8

Top with a dollop of cream cheese, some smoked mackerel, grape wine tomatoes, cucumbers and dill. Enjoy!