Easier than your think PROTEIN PANCAKES
Not only is this dish a favourite of mine on a Sunday morning, it’s also my go-to when I know I’ll be up early and eating breakfast on the hop. In that case, I make the pancakes the night before, let them cool and wrap them in foil to be devoured the next morning with a dollop of fresh yoghurt.
INGREDIENTS
1 banana, chopped • 2 large egg whites • 15g protein powder (any flavour you like) • 50g rolled oats • 1 tsp ground cinnamon • 1 tsp butter or coconut oil To serve: 1 tsp low-fat organic Greek yoghurt or coconut yoghurt • 5 strawberries, sliced • ½ tsp poppy seeds (optional)
METHOD
1. Place the banana, egg whites, protein powder, oats and cinnamon in a blender and whizz for a few seconds until smooth.
2. Melt the butter or coconut oil in a frying pan and swirl it around the pan to coat the base evenly. Add enough batter to the pan to make a palm-sized pancake and cook for 60 to 90 seconds, until set underneath. Flip (the fun bit) and cook the other side, pressing it down slightly as it rises.
3. Remove the pancake from the pan and keep warm while you make more with the remaining batter (you should get at least 3 from the mixture), scraping out the bowl to make use of every last bit.
4. Serve with the yoghurt and strawberries. Sprinkle with poppy seeds for a little extra crunch.