Protein
24g
Calories
411
Serves
2 (makes 6 pancakes)
Protein at breakfast (and at any meal or snack) can help keep you feeling more satisfied and fuller, reducing your urge to eat again shortly after, which may help you with losing weight.
Boost your protein intake with these high-protein pancakes. Packed with extra nutrients and easily adaptable, they’re a satisfying and delicious way to fuel your day.
Ingredients:
- 125g plain flour
- 1 scoop protein powder (optional, for extra protein)
- 300ml unsweetened soya milk (or semi-skimmed milk)
- 2 tbsp ground almonds
- 1 tbsp ground flaxseed (optional for extra protein)
- 1 large egg (or flax egg for a vegan alternative)
- Pinch of salt
- Spray oil for frying
Instructions:
1. Make the Batter:
- In a mixing bowl, sift the flour, protein powder (if using), ground almonds, flaxseed (if using), and salt together.
- Create a well in the centre and crack the egg into it (or add the flax egg if vegan).
- Gradually whisk in the milk, starting from the centre and working your way out, until the batter is smooth and free of lumps.
- If the batter feels too thick, add a little more milk until it reaches a runny consistency (but not too watery).
2. Heat the Pan:
- Place a non-stick frying pan or skillet over medium heat and spray with a small amount of spray oil.
- Once the pan is hot, swirl the oil around to coat the surface evenly.
3. Cook the Pancakes:
- Pour about 1/4 cup of batter into the pan, tilting the pan to spread the batter evenly across the surface.
- Cook for 1-2 minutes, or until the edges start to lift and the top appears set.
- Carefully flip the pancake with a spatula and cook for another 30 seconds to 1 minute on the other side until golden and cooked through.
4. Serve:
- Remove the pancake from the pan and keep warm while cooking the remaining pancakes, adding a small amount of spray oil to the pan if needed.
- Serve with your favourite toppings: fresh fruit, yoghurt, maple syrup, or a savoury option like avocado or smoked salmon.
