Blueberry and Vanilla Protein Pancakes
Per Serving (serves 2):
451 Calories
54g Carbs
25g Protein
15g Fat
Ingredients
110g oats (use gluten free if preferred)
1 egg
2 egg whites
100ml unsweetened almond milk (or use milk of your choice)
25g vanilla flavour whey or rice protein powder
70g ripe banana
1/4 tsp xanthan gum (optional – makes a thicker batter)
21/2 tsps coconut oil
To serve
50g fresh blueberries
15ml maple syrup (or use liquid
sweetener of your choice)
60g fresh strawberries
![](http://suffolkstrengthacademy.co.uk/wp-content/uploads/2019/02/SSA-Recipes-Spring-Summer2-1024x796.jpg)
Directions
Put all of the ingredients except for the coconut oil, maple syrup, strawberries and
blueberries into a blender and blend well.
Heat a small amount of the oil in a large non stick pan, over a medium / high heat. Pour a quarter of the mixture into the centre of the pan. Move the pan around gently to even out the mixture into a circular shape.
When small holes appear in the pancake, turn or flip the pancake over and cook for 2 minutes. Transfer to a plate. Add more oil and repeat with the remaining batter.
Serve the pancakes with maple syrup and blueberries.
Store any leftover pancakes in an airtight container and refrigerate for up to 2 days.
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