I’m not going to lie I got a little addicted to these oh so simple protein pancakes a year or so ago. They are easy, quick and tasty, perfect as a post work out snack!

When Pancake Tuesday rolled around this year I needed no excuse to grab my trusty pancake recipe.

There are so many different recipes out there but this is my personal favourite as you do not need any bananas and you can substitute milk for a milk alternative if you need to.

I like to make mine with almond milk and chocolate flavoured protein powder. But the options are endless, just use a scoop of your favourite whey and you’ll be on to a winner!

Ingredients

  • 40 grams porridge oats
  • 1 scoop (25 grams) of whey protein powder
  • 100 ml milk or almond milk
  • 1 egg
  • 1/4 teaspoon of baking powder

For frying:

  • Fry light or spray oil

Makes: 2 big pancakes or 4 small

Method

  1. Put all your ingredients in a blender and blend, blend, blend, until the oats are fine and the mixture is a batter like consistency.
  2. Spritz your frying pan with the spray oil and slowly add about a half  (for two large) or quarter (for four small) of your mixture.
  3. Fry until slightly golden and then flip – keep in mind that protein pancakes are slightly drier and can split more easily than standard pancakes, so take care, gently gently.
  4. Plate up and elegantly drizzle on some zero cal syrup… yum yum.

As you can see I have opted for the Hershey’s Sugar Free chocolate sauce, but I also use Walden’s and MyProtein sugar free syrups too.

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