Over the years recipes have been created with Protein Powder so people are able to get a cheeky protein meal in the form of a dessert. Flapjacks, brownies, mug cakes, but of course the most popular is the humble pancake. Whether it is for breakfast, lunch, midnight snack or whatever, if you google protein pancake (like you probably have today) there are countless amount of recipes which you can find, normally with either banana or flour added to them.
These are fine however flour is not the greatest thing to consume in quantities and not everyone wants to have their protein pancake with an undertone of banana running through it. However this has been cracked and I have a banging low calorie, high protein pancake that has zero flour and zero bananas and the end result is on point, light, fluffy, stackable pancakes which is the perfect pancake to add additional ingredients to it.
My usual start to the day is either a 30 min HIIT workout, preferably incline sprints on a treadmill and I usually have this done by 7 am, once I get home, I am hungry and want something sweet and packed with protein so I can begin recovery before I start my day at work and these pancakes are perfect for this start, allowing replenishing of carbs and getting my protein hit before most people have woken up!
Servings 2 (these pancakes can last in the fridge for up to 3 days after cooking, however, the longer left, the more they will dry out)
135g rolled oats
3 teaspoons baking powder
30g scoop vanilla whey protein powder
120g plain Greek yoghurt
- Place the rolled oats in a blender and blend until a fine powder.
- Add in all remaining ingredients and blend until smooth and no pockets of powder remain.
- Grease a nonstick pan and heat over medium heat.
- Cook pancakes (roughly an 8th of the mixture per pancake) for roughly 2 minutes on the first side and 1 minute on the second. Edges of pancakes dry out and pancakes will move around on the pan when shaken when they are ready to flip.
These protein pancakes are best enjoyed fresh but can be stored in the fridge for up to 4 days or the freezer for up to 1 month.