Protein Pancakes

2010-11-19

I can’t deny that I do tend to have a quick (but tasty) shake for my breakfast most weekday mornings.  Occasionally I do take the time to prepare something a bit more satisfying and pancakes are a favourite.

Quick to prepare, tasty and packed with protein, pancakes tick all the boxes.

If like me, you’re struggling for time in the mornings during the week then you can always treat yourself to these beauties at the weekend when time isn’t so pressing.

The recipe below is just a starting point, you can add just about any ingredient you like to pancakes (the image above has some added honey – yummy!).

From spices and herbs through to fruit, chicken, prawns, experiment with different ingredients and you’re pancakes will never taste so good!!

Ingredients

  • 1/4 cup oatmeal
  • 6 egg whites
  • 1 tbsp ground flax
  • 1/2 tbsp cinnamon
  • 1/4 teaspoon of baking soda
  • 1 teaspoon of Splenda

Method

Step 1

Heat a frying pan until hot and then reduce to medium temperature.

Step 2


After mixing together all the ingredients in a blender, spray some pam, (or other cooking spray), onto the pan.

Step 3


Slowly drop by spoonful the blended mixture  onto the pan. Don’t be tempted to pour too much of the mixture, a thick pancake will be more difficult to flip and won’t cook thoroughly.

Step 4

Once  bubbles start to form, flip the pancake in the pan and keep doing so for about 1 minute.

Don’t worry, flipping pancakes gets much easier after several goes, don’t panic if you drop the occasional pancake.

Step 5

Once the pancake is nice and brown, transfer to a plate and get started on the next pancake until you’ve used all the mixture.

Rob is a firm believer that..

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Nutritional Info

This information is per serving.

  • Protein

    30g
  • Carbs

    26g
  • Fat

    4g
  • Kcal

    259

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