Chocolate Protein Pancakes

I love pancakes – but I don’t love how much refined flour and sugar is found in many of the traditional recipes. So, after years of many (way too many) failed attempts at trying to concoct a healthy recipe, I finally got there! You will LOVE my pancakes, not only are they fluffy and flavoursome – they are packed with fibre, contain no added sugar, and have protein powder to keep you fuller for longer. What more could you want? 

Serves 2 – GF, DF, V

Ingredients

1 scoop   Chocolate protein powder

1 cup       Rolled oats

2 tblsp     LSA mix

2 tblsp     Desiccated coconut

1/2 tspn   Vanilla essence

1/2 tspn   Baking soda

2              Eggs

1.5 cups  Almond milk

Topping

1/2 cup Greek yogurt

Pinch Cinnamon

1 Punnet blueberries

1 Lemon

1 tsp Maple syrup 

Method

  1. Place rolled oats and coconut in a blender, and blend into a fine flour.
  2. Combine all dry ingredients in a bowl and make a well in the centre.
  3. Add eggs, vanilla essence into the well and mix whilst pouring the almond milk in slowly (you want to reach a consistency that is similar to a cupcake recipe, not too thick but not as thin as a traditional pancake recipe) and stir until well combined.
  4. Using spray oil, spray a medium to hot frying pan and pour mixture into the pan to reach your desired. pancake size – this mixture makes 6 large pancakes or 8 medium sized ones.
  5. Flip the pancake when the outside of the pancake starts to look a little smooth and translucent (approximately 1-2 minutes) and cook for a further 2 minutes or until cooked right through.
  6. Place cooked pancakes in a warm oven to keep them warm until the whole batch is cooked.
  7. Meanwhile, place blueberries into a medium hot pan with juice from the lemon, reduce to a thickened, chunky syrup.
  8. Split batch of pancakes into two servings, top with yogurt, a pinch of cinnamon and reduced blueberries, and enjoy!

Notes

  • I find that dependant on the weather and time of year, you may require a little more or even less almond milk to gain the consistency required for this pancake recipe. Follow the instructions above (the third method step) when adding milk to the recipe and stop when you have reached that consistency.
  • If you don’t like almond milk, go ahead and switch it up with oat, rice or soy milk! 
  • Feel free to play around with toppings – nutmeg and banana, honey and chia seeds, yogurt and pureed pear, the possibilities are endless!! Just remember to go easy on any topping that contains sugar.
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