APRIL RECIPE: PROTEIN PANCAKES
Easter is nearly upon us, and these protein pancakes are the perfect way to start the day (Although I definitely make these all year round!)
I like to add protein powder as my diet tends to be low in protein, so it’s a great way to get more into my day. If you don’t like using protein powder, or don’t want to buy some specially, you can just add more oats/buckwheat to get the right consistency.
PROTEIN PANCAKES makes about 9 pancakes – serves 2 – 3
- 120g peeled banana (you can sub fresh pear)
- 1/2 cup oats or buckwheat flakes
- 2 scoop protein powder (1 scoop is 20g) I used vegan vanilla protein powder – chocolate also works well. 6 tablespoons any type of milk (I used Almond)
- 2 eggs
- 1 heaped teaspoon baking powder
- 1 teaspoon white wine vinegar
- Put all the ingredients (except the baking powder and the vinegar) into a blender and blitz till you get a smooth, thick batter. If it’s too thick to pour into a pancake shape, add a bit more milk.
- Add the baking powder on top of the mixture, then pour the vinegar onto the baking powder – it will fizz!
- After a minute or so, stir the baking powder into the mixture.
- Either spray your frying pan with cooking oil, or wipe a bit onto the surface, then heat over a medium heat (You want the pan to be hot before the first pancake hits the surface)
- Pour some of the pancake batter onto the frying pan into an american style pancake shape, keep the heat medium high – when bubbles start to appear on the top, then flip it over. )If it looks too brown on the cooked side, turn the heat down a bit).
- After about a minute, remove the pancake
and place on one side. (I usually put them on
a piece of kitchen paper). If the second side 8. of the pancake is not brown enough, you can
cook for a bit longer. 9.
- I don’t tend to re oil the pan during the cooking process but please do so if you find the pancakes are starting to stick to the pan.
- Repeat this process until all the batter is used up and you have a stack of pancakes.
- Serve with fruit, yogurt, nut butter, chocolate sauce, maple syrup, whatever else you like. Shown here with dairy free strawberry yogurt, blueberries and date syrup.
By Ella Easton