Protein pancakes
Pancakes full of quality protein & fibre. Fruit, seeds & nuts add essential vitamins & antioxidants
Ingredients
- 1 cup organic oat flour (old-fashioned oats blended)
- ¼ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 200g Greek yoghurt
- 1 tsp vanilla extract
- 2 eggs
- 1 tbsp milk of your choice (only if needed)
- Coconut oil or butter for greasing the pan
- Toppings - fresh or frozen fruit, nut butter, seeds, a little maple syrup/honey
Greek yoghurt might not be the first thing you think of when it comes to making pancake batter, but it helps make nutrient-rich pancakes that are full of high-quality protein. Combine that with soluble fibre from oats to help with digestion, and the essential vitamins, minerals, antioxidants, and healthy fats from added fruits and seeds – and you’ve got yourself a nutritional powerhouse of a breakfast.
These pancakes are also really easy to batch cook, and can be frozen and defrosted at a later date for a quick, no-hassle breakfast.
Instructions:
- In a large bowl or blender, add the Greek yoghurt, eggs and vanilla. Whisk or blend until mixture is smooth.
- Add oat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. Whisk until completely combined.
- If the batter is too thick, add milk 1 tbsp at a time until it reaches your desired consistency.
- Pour ¼ cup portions of pancake batter onto a greased, heated surface. Cook until bubbles start forming in the batter and the sides become set (about 2-4 minutes)
- Flip and cook for 2-4 minutes on the second side, or until golden brown.
- Top with your choice of toppings.
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