Ingredients
Pancakes
- 1/2 cup almond meal.
- 3 tablespoons vanilla protein powder.
- 1 teaspoon baking powder.
- 1 teaspoon cinnamon, ground.
- 1 tablespoon chia seeds.
- 2 eggs, lightly beaten.
- 2 tablespoons coconut milk (or milk of your choice).
- 2 tablespoons of whey (optional, use extra milk if you prefer).
- coconut oil, melted.
To Serve
- 3 tablespoons full-fat natural or Greek yoghurt.
- 1/2 cup blueberries, fresh or frozen.
- 3 tablespoons coconut flakes.
- cinnamon, to taste.
Directions
- 1. Combine almond meal, protein powder, baking powder, cinnamon and chia seeds in a bowl. Add eggs, milk and whey (if using) and mix well.
2. Heat coconut oil in a frying pan. Add pancake batter in batches until pancakes are cooked through and golden on both sides.
3. Top pancakes with yoghurt, blueberries, coconut flakes and cinnamon.
Note
- If you'd like a vegan option, simply omit the eggs and soak 2 tablespoons of chia seeds in 1/2 cup water for at least 10 minutes and then add to pancake batter.
These protein-packed Protein Pancakes will keep you satisfied until lunchtime and are especially delicious when topped with blueberries!
Ingredients
Pancakes
- 1/2 cup almond meal.
- 3 tablespoons vanilla protein powder.
- 1 teaspoon baking powder.
- 1 teaspoon cinnamon, ground.
- 1 tablespoon chia seeds.
- 2 eggs, lightly beaten.
- 2 tablespoons coconut milk (or milk of your choice).
- 2 tablespoons of whey (optional, use extra milk if you prefer).
- coconut oil, melted.
To Serve
- 3 tablespoons full-fat natural or Greek yoghurt.
- 1/2 cup blueberries, fresh or frozen.
- 3 tablespoons coconut flakes.
- cinnamon, to taste.
Directions
- 1. Combine almond meal, protein powder, baking powder, cinnamon and chia seeds in a bowl. Add eggs, milk and whey (if using) and mix well.
2. Heat coconut oil in a frying pan. Add pancake batter in batches until pancakes are cooked through and golden on both sides.
3. Top pancakes with yoghurt, blueberries, coconut flakes and cinnamon.
Note
- If you'd like a vegan option, simply omit the eggs and soak 2 tablespoons of chia seeds in 1/2 cup water for at least 10 minutes and then add to pancake batter.