Eas­ier than your think PRO­TEIN PAN­CAKES

Women's Health (UK) - - VIRTUOUS MEALS -

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.


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)


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.

The Vertue Method by Shona Vertue (£16.99, Yel­low Kite) is out now

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