Protein Crepe Cake

Protein Crepe Cake

INGREDIENTS For the Crepe Pancake

  • 1 cup Oat flour
  • 1 Medium sized egg -Water
  • 1 tsp Baking soda
  • 1 tbsp Sweetener of choice

INSTRUCTIONS

  • 1. Mix everything well until there are no lumps. Add water little by little and check the batter consistency it should be quite thick. If you want the crepe to be more thin then add it more water

Making the Crepe’s

  • 1. On a greased tawa pour the batter cover and cook just one side.
  • 2. Repeat until you get enough crepe’s
  • 3. Use 12 tsp Low fat Butter Ghee to grease your tawa

FILLING

  • 50 grams MyPB Pure Peanut Butter Powder
  • 50 grams MY PB Chocolate Peanut Butter Powder
  • Mix water little by little until you get a thick consistency.

INSTRUCTIONS

  • 1. Assemble the layers together by alternating the PURE PEANUT BUTTER & CHOCOLATE PEANUT BUTTER.
  • 2. Once you reach the final crepe use a greased cutter or any mould to clean the edges
  • 3. Remove it and top it off with another layer of CHOCOLATE PEANUT BUTTER
  • 4. Dust with some Cacao powder
  • 5. Cut & Serve
  • Total Calories 1050
  • Total Protein 75g
  • Makes 4 large servings
  • Great pre workout snackmeal if you are looking to build muscle.
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