Protein pancakes

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Protein pancakes

By Sonia Sultana      

February 12, 2016

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These oaty pancakes are packed with fiber and protein and are low in refined sugars. Top with your favourite fruits and nut butter.

  • Prep: 5 mins
  • Cook: 10 mins
  • 5 mins

    10 mins

    15 mins

  • Yields: 4 Servings
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Ingredients

100 g oats

2 large free-range eggs

100 g cottage cheese

1 banana

1 pinch of baking powder

1 splash of almond milk

groundnut oil

TOPPINGS

4 tablespoons almond butter

2 teaspoons runny honey

4 tablespoons fat-free Greek yogurt

4 fresh figs

1 pear

1 apple

1 handful of pomegranate seeds

Directions

Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.

Prepare all your toppings in small bowls, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.

Heat a frying pan over a medium heat, brush with oil, then pour out any excess.

Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.

Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.

Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yogurt.

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Nutrition Facts

Serving Size1
Calories396
Protein17.4g
Sugar28.9g
Total Fat18.4g
Saturated Fat2.8g
Total Carbohydrates44.9g
Dietary Fiber6.8g

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