Protein Pancakes with Almond Butter & Berries

With 33g protein per portion, these delicious little pancakes pack a mighty punch using just kitchen cupboard ingredients – a yummy way to help your muscles recover after that long weekend workout. Even better, the blueberries & pomegranates bring with them antioxidants to boost recovery even further.

Try them on Pancake Day this year.

Or perhaps rustle them up to impress your Valentine on 14th Feb!

#RealFoodFuelsYouBetter®

Ingredients

Serves 4
  • 6 tbsp porridge oats
  • 1 tbsp Greek yoghurt (0%) plus 2 tbsp to serve
  • 4 tbsp almond milk
  • 2 eggs + 1 egg white
  • Pinch of salt
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 2 tbsp crunchy almond butter to serve
  • Seeds of 1 pomegranate
  • 150g fresh blueberries
  • 1 tbsp melted butter and 1 tbsp rapeseed oil
 

Nutrition

Nutrition per serving
  • Energy (kcal) 615
  • Carbohydrate (g) 32
    • Of which sugars (g) 2
  • Protein (g) 33
  • Fat (g) 40
    • Of which saturates (g) 10.5
  • Fibre (g) 4.2
  • Salt (g) 1.6
 

Method

  1. Spoon the oats, almond milk, Greek yoghurt and eggs into a blender. Add the salt, cinnamon and baking powder and blitz until combined.
  2. Take a small, clean bowl and add the egg white. Whisk until it forms soft peaks, then gently fold into the pancake batter.
  3. Brush a non-stick frying pan with a little melted butter and a drop of oil and, over a medium heat, spoon in 2-3 pancakes, using a heaped tablespoon of batter for each cake. Gently cook for a few minutes until bubbles start to appear on top, then flip over and cook for 2-3 minutes on the other side, until well risen and cooked through.
  4. Serve immediately with the blueberries and pomegranate seeds, the almond butter and Greek Yoghurt. Enjoy!

Go Bites®

Buy Now