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10 minutes
5 minutes
15 minutes
- 375.00 ml plain flour
- 2 tsp whey protein powder
- 12.00 gm baking powder
- 0.60 gm salt
- 40.00 gm of Classic Monkfruit Sweetener
- 321.88 gm full fat milk
- 80.00 gm unsalted butter, melted
- 1 egg
- 2.10 gm coconut oil
- Combine the flour, whey powder, baking powder, salt, and sweetener in a bowl, blending them thoroughly.
- Whisk together the milk and melted butter, then add the egg and mix until smooth.
- In a medium non-stick pan over high heat, melt the coconut oil. Spoon the pancake mix into the center of the pan using a large spoon or small ladle.
- Flip the pancake once small bubbles form on the surface.
- After achieving a golden color on both sides, move the pancakes to a paper towel to absorb any excess oil. Enjoy promptly with your preferred topping.
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