What you’ll need
½ cup Protein Pancake Mix
½ cup espresso coffee
To make the caramel
½ cup caster sugar
25g butter
⅜ cup cream
Pre-heat a lightly greased non-stick frying pan to medium heat.
In a mixing bowl stir all ingredients with a whisk until the batter is combined with no lumps.
Spoon the batter into the frying pan and form a round shape to desired size.
Cook on low-medium heat for 90 seconds until bubbles form on top or until golden brown on one side. Flip and continue to cook for 90 seconds or until golden brown.
To make the caramel to top, add the caster sugar to a saucepan over low heat and allow to sit until it forms a liquid and changes to a golden colour.
Stirring constantly, add in the butter and whisk until the mixture isn’t bubbling violently.
Remove from the heat and stir in the cream, whisking until it makes a smooth caramel.
Wait until the caramel has cooled and then spoon over the pancakes, enjoy!
