Cinnamon Swirl Protein Pancake made in a rice cooker 🍚!
• 80g dry oats (blend into a powder)
• 240g egg whites
• 2 scoops of cinnamon swirl whey (or other flavor of your choice)
• 1 cup of unsweetened apple sauce
• 1/2 tsp cinnamon
Blend the oats into powder first then throw in the rest of the ingredients into your blender. Glop that into your rice cooker and hit the cook switch. It should be ready in 45 minutes. 🍰
781 Calories, 86g protein, 83g carb, and 9g fat WITHOUT the toppings (strawberries, blueberries, PB2 dry peanut butter in the middle, light drizzle of maple syrup)
This recipe works best in a waffle maker (make 1/2 recipe for that) but I wanted to try out this method. I had to mist the top of the pancake with water for the rice cooker to stay in cook mode. Most of the time I left it in “warm” so who knows how long it was actually cooking for. You’ll either need more apple sauce or a little bit of water if you try the rice cooker method.
The Pickleback is one of the most popular shots in the world right now.
When I first had this shot I misheard it as the “Nickelback” as it leaves an unpleasant taste in your mouth. I guess Pickleback makes more sense.
Shoot your choice of whiskey and finish with a shot of pickle juice to nullify the burn.
Featuring the Tovolo Perfect Cube Silicone Ice Cube Tray
$12 @ Amazon