High protein pancakes
A protein packed breakfast, these high protein pancakes will keep you fuller for longer without using any protein powder.
Each serving provides 426 kcal, 29.5g protein, 52.4g carbohydrate (of which 6.4g sugars), 9.4g fat (of which 1.9g saturates), 6.7g fibre and 1.22g salt.
Ingredients
- 95g/3¼oz porridge oats
- 6 free-range egg whites
- 140g/5oz fat free Greek yogurt
- 4 tbsp rice flour
- 1 tsp baking powder
To serve
- 40g/1oz fat free Greek yogurt
- 8 large strawberries, cut into quarters
- 2 tbsp smooth peanut butter (see Recipe Tip)
Method
To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes.
Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan.
Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen.
Repeat the process until all of the batter has been used up.
Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter.
Recipe Tips
If you want to drizzle the peanut butter, loosen it by mixing with a little hot water until smooth.
Christmas
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