Cinnamon Swirl Chocolate Chip Scones Ingredients
150g Complete Pancake Mix/Flour
2 Whites (Stiffened to a Firm Peak and folded into end)
1 Scoop Cellucor Whey Cinnamon Swirl
5g Baking Powder
16g SF/FF Pudding Mix (Vanilla)
1 Cup Almond Milk
25g Greek Yogurt
35g Semi-Sweet Chocolate Chips
¼ Tsp Vanilla Extract
1 TBSP Low-Fat Smartbalance Butter Directions
Pre-heat Oven to 350 degrees
First of all collect all your dry ingredients and put into a large mixing bowl (Whey, Pancake Mix, Baking Powder, Splenda, Chocolate Chips, SF/FF Pudding Mix, and Whey Protein)
Next you will slowly add in the milk, whole egg, vanilla extract, 1 Tbsp of Low-Fat Butter, and Greek yogurt and mix together. This will come out thick; this is why we are going to stiffen 2 egg whites to give it a cake batter like consistency.
Take your two cracked egg whites in a separate bowl and stiffen to a firm peak on a high power for 3-4 minutes and slowly fold those into the other bowl with all your dry and remaining wet. Fold from the outside to the inside for 1-2 minutes until evenly dispersed and then ready to bake.
Take a Drop/Biscuit Pan, which you can get at a local walmart or cooking appliance store and spray with cooking spray. Slowly fill each biscuit/scone filling trey about ½ to 2/3 full so it can rise and not overflow.
These should take around 16-20 minutes (use your eye) when they start to get golden brown on the top they will be ready to pull out of the oven. It is wise to check the inside with a toothpick to make sure it is done. If you pull the toothpick out and there is no liquid then it is fully cooked.
Allow to sit out and cool prior to eating, or able to keep safe in a Tupperware container as an on the go snack! Macros
Calories ~ 1050
Protein ~ 60g
Carbs ~ 145
Fat ~ 25