Wholewheat Protein pancakes stuffed with chicken, mixed mushroom, spinach topped with ricotta & parmesan
RECIPE MAKES FOR LARGE PANCAKES
2 scoops of whey isolate
200g wholewheat flour
2 large eggs
200ml koko dairy free milk
Mix all ingredients together. Butter or oil a pan, wait until it's hot then ladle in your mix.
Cook one pancake at the time. Set aside to cool.
2 cloves of garlic & 500gr frozen mixed mushroom
spray oil in a pan, add garlic, sautee for a few minutes.
Add mushrooms and cook through. Season with salt and pepper then set aside.
In a pan, cook your chicken for 20 minutes until cooked through (you can also roast if you prefer).
Microwave. Cool. Strain from water & set aside.
NOW COMBINE IT ALL TOGETHER
Prepare a deep baking tray. In the middle of the pancake, place some chicken, spinach & mushrooms. Fold well and tight, then place in the baking tray. Roll the other pancakes.
Top them with ricotta, parmesan & the remaining mushrooms.
Bake in the over for 15 minutes until golden, serve with salad or on its own.