high protein pancakes

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High protein pancakes

Pancake

High protein pancakes

A protein packed breakfast, these high protein pancakes will keep you fuller for longer without using any protein powder.

Ingredients

95g/3¼oz porridge oats
6 free-range egg whites
140g/5oz fat-free greek yoghurt
4 tbsp rice flour
1 tsp baking powder
40g/1oz fat free greek yogurt
8 large strawberries, cut into quarters
2 tbsp smooth peanut butter (see recipe tip)
honey or maple syrup (optional)

Directions

To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes.
Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan.
Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen.
Repeat the process until all of the batter has been used up.
Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter.

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