Protein Pancakes
As today is the most important day of the year, Pancake Day, I’ve decided to share with you my famous protein pancake recipe.
Although I won’t pretend they are as tasty as a proper crepe covered in lemon and sugar or Nutella, they are certainly still very tasty, high in fibre, nice and fluffy and light, much lower in calories then normal pancakes and higher in protein.
Ingredients (makes 4)
For the pancakes:
1 cup of oats
1/2 tsp baking powder
1 banana
1/2 cup of Alpro coconut milk
1 scoop (25g) of vanilla whey protein
1/2 cup of egg whites (I used Two Chicks brand ones, can buy these in the baking stuff in the fridge in Tesco near the pastry etc.)
1 tsp flavourless cooking oil (grapeseed or rapeseed rather than coconut or olive oil)
Toppings:
In the picture above I used 2 tbsp 0% fat Greek yoghurt, frozen blueberries that had been microwaved to make a compote and some Protein Works Zero Calorie Maple Syrup.
You can use whatever you’d like on normal pancakes but some great ideas are:
Freshly squeezed lemon or orange plus a little Splenda or Truvia
Low fat cream cheese beaten with some Splenda or Truvia
Chopped banana and a little honey
Any fruit, all berries work especially well.
Method
- Take all of the pancake ingredients apart from the oil and blend until smooth.
- Put a frying pan on a medium heat, add the oil and add about 2 tbsp or so of the batter.
- As soon as bubbles appear on the top side of your pancake, flip it over and cook for a further 30 seconds or so.
- Repeat the process until you’ve used up all your mixture.
- Devour your pancakes with your choice of the toppings above.
Macros per portion:
201kcal
26g carbohydrate
5g fat
13g protein
Enjoy!
JB
