Quick & easy protein pancakes

These pancakes use greek yogurt for protein (over 24g per serving) and also to keep the texture soft and fluffy, rather than thin and rubbery - like protein pancakes can be. Even better, these are really quick and easy to make. Throw all the ingredients in a blender or NutriBullet and you're good to go. This recipe is enough to make 5 pancakes as one serving, but can be easily scaled up for more.

Time to prep : 5 minutes

Servings : 1

Ingredients

3 tbsp rolled oats

1 tbsp plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/4 tsp salt

100g greek yogurt

1 egg

Pinch cinnamon (optional)

1 tbsp milk (if needed)

Butter, for frying

Method

1. In a blender or NutriBullet, add in the oats and blitz for a few seconds to create an oat flour. It doesn't have to be super finely ground, a bit chunky is fine.

2. Add in the flour, baking powder, soda, salt, greek yogurt, egg and cinnamon (if using). Blitz in the blender again. You might need to scrape down the edges with a spoon or spatula and if the batter is so thick that it doesn't easily drop off a spoon, add in 1 tbsp of milk (or more if needed) then blitz again. Avoid thin and runny batters that won't 'set' in the pan to flip over, a thicker batter is great.

3. Leave the batter to thicken for 5 minutes, the baking soda will start to react with the acidity in the yogurt and give us nice air bubbles for fluffy pancakes.

4. Place a large, non-stick frying pan over a low-medium heat and lightly brush the pan with butter. Working in batches, use about 2 tbsp of batter per pancake and cook for 2 - 3 minutes on each side until golden. Flip the pancakes when batter bubbles start to pop on the pancakes.

Nutritional Information

(per serving)

338 calories

24g protein, 36g carbs, 10g fat

Good to know:

• Cooked pancakes will keep in the fridge for up to 3 days, or the freezer for up to 3 months. Separate pancake layers with greaseproof paper and store in an airtight container. Re-heat in the microwave or simply pop straight into the toasted until crisp.

• A good quality non-stick pan goes a long way. Add a small amount of butter in-between every few pancakes, wipe to pan with a sheet of paper towel in-between each new butter addition, to remove any burning butter.