Blueberry and Raspberry, Vanilla Protein Pancakes

You need to try these protein pancakes, a great way to pack in your protein without knocking it back in a shake.  I’ve used Blueberries and Raspberries but you could pretty much use any fruit you fancy.

The below quantities produced about 8 pancakes / calories per pancake =81 cals

Macros per pancake (x8):

  • FAT – 4g
  • CARBS – 5g
  • PROTEIN – 6g

Ingredients:

  • 35g cup oats
  • 2 eggs
  • 1 tbsp almond butter
  • 3 scoops of vanilla whey
  • 250ml almond milk
  • 1 tbsp honey
  • 1tbsp flaxseeds
  • 1 tsp Lucy Bee Coconut oil
  • 15g blueberries
  • 15g raspberries

How to cook:

  1. Put all the ingredients (apart from the fruit, lucy bee and Greek yogurt) in a bender and mix until you get a smooth pancake mixture. If you think it’s too thin, add some more oats. If it’s too thick, add some more almond milk.
  2. Heat a small non-stick pan to a high heat and melt a small amount of Lucy Bee Coconut oil for each pancake just to prevent the pancake sticking.
  3. As your pancake is cooking on side no:1, press in your blueberries and raspberries into upturned uncooked side, be sure to squash the fruit as this makes it easier to flip.
  4. Cook each pancake for around 2 mins on each side or until golden brown. Pop into a warm oven, to keep warm as you cook the rest of the pancakes.
  5. Once all done serve immediately with a dollop of Greek yogurt if desired.

Enjoy.

 

 

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