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!
- 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
NutritionNutrition 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
- Spoon the oats, almond milk, Greek yoghurt and eggs into a blender. Add the salt, cinnamon and baking powder and blitz until combined.
- Take a small, clean bowl and add the egg white. Whisk until it forms soft peaks, then gently fold into the pancake batter.
- 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.
- Serve immediately with the blueberries and pomegranate seeds, the almond butter and Greek Yoghurt. Enjoy!