“I came up with my chia pancakes as I wanted a low-carb option that would still contribute to my daily fibre intake,” Leah explains.
“I serve them with either Queen’s sugar-free maple syrup or zero per cent fat Greek yoghurt and strawberries.”
» 125 g (1⁄2 cup) egg whites
» 1⁄4 tsp baking powder
» 1 heaped tsp of chia seeds
» 1 scoop vanilla protein powder (less than 2 g carbs per serve preferred)
» Greek Yoghurt
» Handful of strawberries
Combine all ingredients in bullet mixer, whiz for about 30 to 60 sec until chia is dispersed and ingredients are well mixed.
Heat up pan, not to full heat, about 60 to 70 per cent of max.
Let pancake mix stand for a few minutes for chia to thicken. If mix is too thick add a dash of water and blend again.
Pour mix into pan, flipping pancakes when bubbles have started to form across the pancake.
Serve with sugar-free syrup or low-fat Greek yoghurt and strawberries.