Prep: 2 mins
Cook: 10 mins
Yields: 4 pancakes
Ingredients
25g whey protein
50g raw porridge oats
100ml milk
1 tsp cinnamon
1 large egg
1/4 tsp baking powder
light cooking spray
Directions
1) Add the oats to a blender and blitz until it resembles a fine flour. Add the protein powder, baking powder, egg, milk and cinnamon to the blender too and blitz everything until you have a texture like pancake batter.
2) Heat a lightly oiled frying pan over medium high heat. Pour the mixture onto the pan, using approximately ¼ of the total mixture for each protein pancake.
3) Tilt the pan in a circular motion so that the batter coats the surface evenly.
4) Cook the pancake for about 50 seconds until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Serve hot with your filling of choice.
Nutrition: Kcal 95 | Protein 9g | Carbs 8g | Fat 3g
2) Heat a lightly oiled frying pan over medium high heat. Pour the mixture onto the pan, using approximately ¼ of the total mixture for each protein pancake.
3) Tilt the pan in a circular motion so that the batter coats the surface evenly.
4) Cook the pancake for about 50 seconds until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Serve hot with your filling of choice.
Nutrition: Kcal 95 | Protein 9g | Carbs 8g | Fat 3g
