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Protein Pancakes
Makes 10 pancakes
2 tbsp vanilla whey powder
1 cup plain flour
250ml milk
59g free range egg
1 tsp vanilla essence
1 tbsp butter, melted
Canola oil spray
1.
Using the processing blade, lock the
lid into place, and place the whey
powder, flour, milk, egg, vanilla and
butter into the processing bowl and
process for 1 minute on 'LOW' speed
setting.
2.
Preheat a fry pan over a medium heat
and lightly spray with canola oil spray.
Pour ¼ cup measure into the fry pan
and allow to cook for 3 minutes on the
first side and 1 minute on the second.
3.
Repeat until all pancakes have been
cooked.
Chocolate Mousse
Makes 12 serves
300g dark chocolate melts
3 x 59g free range eggs
½ cup caster sugar
300ml pure cream
200ml whipped cream, to serve
1 tbsp cocoa powder, to serve
1.
Place the chocolate melts into a heat
proof glass bowl and microwave for
1 minute on high. Remove from the
microwave and stir. If not completely
melted, melt for a further 30 seconds.
2.
Using the whisking disc, lock the lid
into place, and place the eggs and
sugar into the processing bowl and
whisk for 1 minute on 'LOW' speed
setting.
3.
Pour the chocolate through the
feed chute and hold the 'PULSE'
speed setting until it forms a smooth
chocolate paste.
4.
Pour the chocolate mixture into a
large mixing bowl and wash the
processing bowl.
5.
Reassemble the food processor and
pour the cream into the processing
bowl. Lock the lid into place and
process on 'LOW' speed setting for 10
seconds or until it forms stiff peaks.
6.
Using a large metal spoon, fold the
cream through the chocolate mixture
until just combined. Evenly divide the
mousse into 12 glasses and chill in
the refrigerator for 2 hours and serve
with whipped cream and a dusting of
cocoa powder.
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