- 1 Tbsp butter-melted
- 3 Tbsp whey protein powder
- 3 Tbsp nut or sunflower seed flour
- 1 scoop MCT powder optional
- 2 tsp apple cider vinegar
- 1 tsp baking powder
- 2 eggs
Melt butter in a microwave in a 2 cup bowl (microwave safe) on high (about 15-30 seconds).
Add dry ingredients to butter, then eggs last.
Mix thoroughly (this takes a bit more mixing that the simple nut/seed flour recipe, due to the whey protein powder), will be the consistency of thick pancake batter.
Microwave on high for 2 mins slice and serve.
This dries out in the refrigerator, so if you are saving, it keeps better in the freezer. Macros are per slice, based on 4 slices.
Total Fat 9.0 g
Net Carbs 2.0 g
Protein 7 g