Hope you are all having a good weekend so far, mine has consisted of the cinema, the gym, a bit of shopping & trying to avoid eating too much junk and it’s safe to say I’ve been pretty darn successful so far *pats on back*.
I do love weekends for the obvious reasons – not being in work – but mainly because it allows me more time to experiment in the kitchens especially for breakfast, which is usually some rushed oats with random store cupboard ingredients chucked in. So in honour of today’s leg day I decided to make a batch of protein pancakes. Mmmhmmm!!!
Today’s pancakes were an experiment but worked out so well. I think the main thing behind having a good protein pancake is using a great tasting powder; some powders can taste too bitter or too chemically, but not today’s. I used Optimum Nutrition’s Gold Standard Whey in Cookies & Crème. It isn’t usually my favourite as a shake BUT it worked so well in these pancakes.
So for the pancake batter you will need:
1 tbsp coconut oil (or another oil of your choice)
1 scoop Whey protein
2 egg whites
3 tbsp Oats
1 tbsp Chia seed
2 tbsp almond milk
1. Mash the banana in a large bowl.
2. Whisk in the protein powder & egg whites.
3. Mix in your oats & chia seeds (you can blend oats into flour first but my blender is broke so I just chucked them in whole)
4. Slowly add your milk until you reach a batter like consistency.
Once you have your batter ready,
5. Heat up your coconut oil in a frying pan on a medium heat.
6. Add around 1tbsp of batter to your pan for each pancake & cook on one side before flipping them to cook on the other side.
7. Stack the pancakes up on your plate & enjoy!
I used peanut butter, Greek yoghurt and raspberries but you can use whatever you want. I recommend using a sauce or the Greek yoghurt as they may be slightly dry without.
Lets have one last close up eh?!?
Have a healthy & happy Sunday guys!