If you have been following us on insta/facebook you will know both Laura and I are a big fan of pancakes – and specifically, healthy versions of pancakes. Why you may ask? Well, you can pretty much change any recipe to include a flavour concoction you like and, most importantly, they are SO quick and easy. That is my number 1 rule of cooking. If it takes ages or uses too many weird ingredients I don’t have on hand, I’m not going to make it on a regular basis.
This is my latest variation in pancakes that I thought I would share as it has been on the menu pretty much all week. This uses a few more ingredients than the usual protein pancakes I make, but it is still quick and easy and produces perfect pancakes every time (I’m sure if you have tried making protein pancakes you will know some variations turn into big goopy messes that can be tricky to flip and don’t look that appetising).
As the name suggests this recipe contains oats, but for those who are oats (grain? I don’t know the technical term) intolerant, you can leave them out, or substitute for almond or coconut flour. These also contain cinnamon which is known to help with sugar cravings – there’s a fun little fact for the day.
- 1/2 banana
- 2 egg whites
- 1/4 cup of wholegrain oats
- 1 scoop of protein powder (I use balance or clean lean vanilla)
- 1/4 cup almond or coconut milk
- 2 tsp cinnamon
- 1/4 cup of shredded or dessicated coconut
- Toppings of your choice.
How you make these:
1. Put all ingredients into the blender and zizz on high speed till combined. It should resemble pancake batter texture, if it’s too thick add a little bit more almond milk.
2. Pour piklet size portions onto a hot pan. Flip when ready.
3. Top with whatever toppings you like. I usually use berries and greek yoghurt.