Prep 5mins Cook 10mins Serves 4

220 Triathlon Magazine - - Training -

IN­GRE­DI­ENTS • 6 tb­sps por­ridge oats • 1 tbsp Greek yo­ghurt • 4 tb­sps al­mond milk • 2 eggs + 1 egg white • Pinch of salt • ½ tsp cin­na­mon • 1 tsp bak­ing powder • 1 tbsp melted but­ter and 1 tbsp rape­seed oil


1 Add the oats, milk, yo­ghurt, eggs, salt, cin­na­mon and bak­ing powder to a blender and blitz. Whisk the egg white in a bowl un­til it forms soft peaks, then gen­tly fold into the pan­cake bat­ter. Melt the but­ter and oil in a pan over a medium heat, and spoon in 2-3 pan­cakes – 1 heaped tbsp for each cake. Cook for a few mins un­til bub­bles start to ap­pear, then flip over and cook for 2-3mins. Serve with your choice of top­ping.

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