Beetroot Pink Whey Protein Pancakes
Lay out all ingredients on your table and heat a pancake pan with a little oil or butter whilst you prepare the batter.
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.
Mix and pour slowly 200ml of milk in the bowl to avoid lumps in the batter.
Add 1 egg to the batter and mix until smooth.
Fold in 30g of beetroot powder or 140g of grated beetroot in the batter and mix until well incorporated.
Remove mixing bowl from its stand and leave batter to rest for 5 min.
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.
Top with a dollop of cream cheese, some smoked mackerel, grape wine tomatoes, cucumbers and dill. Enjoy!