Recipe: Protein Packed Pancakes
We love pancakes. Especially with Shrove Tuesday quickly approaching, we have pancakes on our mind… whether it’s a chunky American pancake or thin French crepe, savoury or sweet – we are totally there.
But as we are trying to embark on a healthier lifestyle, we tried to see if there are healthier pancake options out there, without losing out on flavour or fluffiness. Enter our new super hero: Protein Powder. Until recently, we thought protein powder was this funky smelling and disgusting looking thing bodybuilder types at the gym drank, but things have changed. It’s a really versatile ingredient which comes in a variety of different and nice flavours, and works great as a supplement or as a flour replacement in baking!
For our fluffy protein packed pancakes, we went gluten free using a soy based protein powder (from Pulsin) instead of flour, but feel free to experiment with other types if you’re not a fan of soya. Because it doesn’t have a flavour, this powder can be used in both sweet and savoury recipes (we have a delicious savoury pancake recipe coming for you next week!). It is also dairy free, using almond milk instead of cow’s milk (again, use your own preferred type).
The recipe is super quick, gluten and dairy free and the resulting pancakes are to die for, look just like normal ones and are packed with protein. Perfect for a healthy breakfast or a post-workout snack!
NO FLOUR NO DAIRY PROTEIN PANCAKES RECIPE
INGREDIENTS (makes about 5 pancakes)
20gr gluten free ready rolled oats
25gr protein powder (any flavour or type you like)
250ml almond milk (or less if you want thicker pancakes)
1 // Blend the oats, protein powder and eggs until you get a chunk-free paste, it will be a bit dry. Gradually add the milk until you get a your desired thickness: the thicker the batter, the thicker the pancakes!
2 // Heat the pan on medium and add a little grease (butter/oil), then pour the batter in the pan. After a few of minutes, the bottom should be lovely and golden and ready to flip – always keep an eye out though, as cooking times can vary. Cook a few minutes on the other side, and you’re done!
Enjoy with some fruit if you’re being good, Nutella or maple syrup if you’re feeling a little naughty…
Thermomix option: blend the oats, protein powder and eggs on Speed 6 for 10 seconds, scrape down the sides, then gradually add the milk and continue blending on Speed 6 for another 20 seconds. You’ll have an airy mix perfect for fluffy pancakes!
p.s. we used Quaker Oats for this one, which as it turns out isn’t 100% gluten free, so make sure you get certified gluten free oats if you are intolerant!