Pancakes are a great way to start the day. And when they are packed with protein they help keep you feeling fuller for longer a head of a big day of hiking or if you're heading out on the bike. Here's one of our favourite protein pancake recipes; simple but effective.
This protein pancake recipe can be enjoyed for breakfast or as a healthy dessert alternative. The combination of the thick fluffy pancakes and the warm blueberry compote is delicious. They pack a serious protein punch too meaning they should keep you feeling fuller for longer. For a gluten free alternative just swap the self raising flour for oat flour. They may lose a little of their thickness but should have the same great taste.
This recipe should make enough for two people to have a stack of 4 small but thick protein pancakes.
Ingredients
Pancake mix:
Take all the pancake mix ingredients and whisk them up to a smooth batter. We used a nutritbullet which gave a really nice consistency but using a food processor or whisk is just as good. Then add your handful of blueberries which will no doubt sink to the bottom.
Grab a non stick frying pan and lightly grease. Use a little bit of coconut oil right at the beginning. There shouldn’t be any need to re-grease in between pancakes.
For each pancake place 3 tablespoons of the batter in the frying pan. Remember to dig down to the bottom of the mixture to make sure your pancakes aren’t without blueberries! Leave to cook for around 1-2 minutes. When you start to see bubbles in the batter then it is time to flip. Another minute on the other side and they should be done. My frying pan was big enough to cook two pancakes at a time and this really did speed up the process.
Once your stacks of pancakes are ready, add your topping of choice! Serve immediately whilst still warm, it’s delicious.
Topping ideas could be:
- Peanut butter, banana and honey
- Berry compote (2 tbsp maple syrup and handful of blueberries heated up together) and yoghurt
- Melted Nutella and strawberries