Protein Pancakes

Breakfast

Protein Pancakes

Serves:
4-6

Skill:
Easy

Time:
15 minutes

RECIPE BY: @sarahscleaneats_

INGREDIENTS:

For the pancakes:

  • 2 free range eggs

  • 1 scoop Macro Mike PB protein powder

  • 2 tbsp almond meal

  • 1 tbsp sugar free maple syrup

  • 1 tsp vanilla essence

  • 1 tbsp stevia

  • 2 tbsp white & black chia seeds

  • 1/3 cup vanilla Almond Breeze almond milk

  • Coconut oil

For the toppings:

  • Coconut yoghurt

  • Macro Mike powdered PB (follow instructions on pack & replace the water component for Almond Breeze choc almond milk)

  • Strawberry jam

  • Sugar free choc topping

  • Slivered almonds

  • Strawberries, sliced

  • Blueberries

  • Maple syrup

  • Desiccated coconut

METHOD:

  1. Into a large mixing bowl, add all ingredients (besides the coconut oil & topping ingredients) & mix until combined. If the mixture is too wet, add more protein powder or almond meal. If the mixture is too dry, add more almond milk.

  2. Heat a frypan over medium heat & add some coconut oil. Pour a small ladle full of the batter into the pan & allow to cook through on one side (wait for bubbles to start forming).

  3. Flip the pancake using a spatula & allow to cook through until golden. Repeat until mixture has been used up.

  4. Place one pancake onto a plate, add a drizzle of the powdered PB followed by a smear of jam over the pancake.

  5. Stack the next pancake on top and repeat process. Add a dollop of coconut yogurt, slivered almonds, a drizzle of choc topping, powdered PB and more maple syrup to the pancake at the top of the stack.

  6. Sprinkle with coconut, serve with strawberries and blueberries.

Enjoy!

 

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