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5 Ingredient Protein Pancakes

These pancakes make a great snack any time of the year - I actually like to prep them and have one or two as a snack each day through the week as they actually taste good cold too! I will warn you not to expect the usual taste of regular pancakes - they are a bit more spongy due to the protein powder, but they're perfect if you're trying to be mindful of your protein goal, and they taste amazing with toppings. This recipe makes around 12 mini pancakes - I have based the serving size on 4 pancakes!

Prep

5m

Cook

10m

Total

15m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Add all of the ingredients to a blender and blitz until smooth.

Step 2

Leave to stand for a couple of minutes then heat a non-stick frying pan to a medium-high heat.

Step 3

Add a small knob of butter/ coconut oil/ other oil then remove the excess by wiping it around the pan with some kitchen roll.

Step 4

Add a ladle of the batter into the pan for each pancake.

Step 5

Cook for a minute or 2, then when little holes appear and you can slide a spatula underneath the pancake easily, flip it over and cook the other side for a minute or 2 until browned.

Step 6

Add your favourite toppings! Here we have a generous serving of Nutella, some whipped cream and chopped strawberries.

For

3

M

I

2

Eggs

350

ml

Unsweetened almond milk

95

g

Oats

60

g

Protein powder

1/4

tsp

Baking powder

Oil or butter for frying

+ Add all to shopping list

Per Serving

Calories

250kcal

Fat

6g

Carbs

23g

Protein

25g

Pairs With

Nutella, strawberries and whipped cream (duh!) or yoghurt, fruit and honey if being a little more mindful of your calorie intake!

Comments

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homepage-image

5 Ingredient Protein Pancakes

These pancakes make a great snack any time of the year - I actually like to prep them and have one or two as a snack each day through the week as they actually taste good cold too! I will warn you not to expect the usual taste of regular pancakes - they are a bit more spongy due to the protein powder, but they're perfect if you're trying to be mindful of your protein goal, and they taste amazing with toppings. This recipe makes around 12 mini pancakes - I have based the serving size on 4 pancakes!

Prep

5m

Cook

10m

Total

15m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Add all of the ingredients to a blender and blitz until smooth.

Step 2

Leave to stand for a couple of minutes then heat a non-stick frying pan to a medium-high heat.

Step 3

Add a small knob of butter/ coconut oil/ other oil then remove the excess by wiping it around the pan with some kitchen roll.

Step 4

Add a ladle of the batter into the pan for each pancake.

Step 5

Cook for a minute or 2, then when little holes appear and you can slide a spatula underneath the pancake easily, flip it over and cook the other side for a minute or 2 until browned.

Step 6

Add your favourite toppings! Here we have a generous serving of Nutella, some whipped cream and chopped strawberries.

For

3

M

I

2

Eggs

350

ml

Unsweetened almond milk

95

g

Oats

60

g

Protein powder

1/4

tsp

Baking powder

Oil or butter for frying

+ Add all to shopping list

Per Serving

Calories

250kcal

Fat

6g

Carbs

23g

Protein

25g

Pairs With

Nutella, strawberries and whipped cream (duh!) or yoghurt, fruit and honey if being a little more mindful of your calorie intake!

Comments

Cancel