Blueberry and Vanilla Protein Pancakes
Per Serving (serves 2):
110g oats (use gluten free if preferred)
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
50g fresh blueberries
15ml maple syrup (or use liquid
sweetener of your choice)
60g fresh strawberries
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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