RECIPE: Protein Power Pancakes
These healthy, low-sugar pancakes are great for a protein hit after training or for brekky before a big day.
They’re naturally quite low in carbs, so feel free to add your favourite carb-rich toppings like banana and honey for a post-ride boost to your glycogen stores!
Ingredients
(makes 10 medium pancakes)
- 2 cups rolled oats
- up vanilla or plain protein power (we used PureEdge, a great Australian company)
- 2 eggs
- 1 small banana
- up (150g) greek yoghurt
- up (125ml) buttermilk (or milk)
- A dash of vanilla essence
- A pinch of bicarb soda
- Butter or canola oil spray for cooking
Method
1. Throw the oats into a blender and zap until they’re the consistency of wholemeal flour, then add in all the dry ingredients and blend.
2. Add roughly chopped banana, eggs, yoghurt, buttermilk or milk, vanilla essence, and blend into a smooth batter.
3. Heat some oil or butter in a small frypan on medium heat. Add three big dollops of batter to the pan, spreading it out lightly into a circular shape. When a few bubbles start to form and pop on the surface, flip your pancake over and cook the other side.
4. Serve warm with berries, ricotta, honey, chopped banana, jam, and any other toppings you like!
Substitution: For lighter, fluffier pancakes, try plain or wholemeal flour instead of oats.
Approximate nutritional values per pancake: 150 calories, 8g protein, 3.7g fat, 10g carb 1.7g fibre
