Protein Pancakes

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Protein Pancakes are a fantastic nutritious start to your day. They are the ultimate weekend breakfast and with pancake Tuesday just around the corner, why not practice those flipping skills!

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This recipe is gluten free, dairy free & paleo.

1 medium banana (80-85g)
150ml almond milk
50g oats
1 egg
30g protein powder (I used salted caramel flavour!)
1/2 tsp baking powder
Your preferred oil for cooking

Plus assorted toppings of your choice – pimp your pancakes!!
Raspberries, cashew butter, honey & a shaving of dark chocolate has to be my personal favourite!

Method:

  1. In a large bowl add all of the ingredients.
  2. Using a hand blender, blend on high until fully combined and the mixture is smooth.
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  3. Heat a large pan with 1/4 tsp of oil, I went for coconut oil.
  4. Place a spoon full of batter on the pan, for each pancake and cook on a medium/high until bubbles start to form in the middle.
  5. Flip over the pancakes and cook for a further 2-3 minutes until cooked through.
  6. Repeat until you run out of batter before stacking them up, smothering them in toppings and devouring!!

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