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Protein Pancakes

  • 6 servings
  • Prep - 5 mins
    Cooking - 10 mins
  • Total - 15 mins

These protein-packed Protein Pancakes will keep you satisfied until lunchtime and are especially delicious when topped with blueberries!  

Servings: 6
Preparation: 5 mins
Cooking: 10 mins

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,┬ásimply 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,┬ásimply 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.