Protein pancakes in all their glory with my all time favourite topping – homemade salted caramel
So I’ve been meaning to post this recipe for approximately forever, because there’s not many breakfasts that can outdo pancakes, and these protein pancakes certainly do not disappoint. They take about 15 minutes (max) to make, so are an ideal post exercise refuel. I’ve gone through many phases of making these numerous times a week because I’m so obsessed. I used Lucy Bee coconut oil and cacao powder because they’re Fair Trade, quality products, are actually rather reasonably priced compared to other brands, and the added bonus is that they’re on Amazon Prime, so I didn’t have to haul my lazy student arse off the sofa to buy them. What more could you want?
Whatever toppings I decide to add, Greek yogurt is always included. It adds another hit of protein, and the creaminess of it is just really dreamy, and seems rather indulgent. I make a chocolate chip variety, which is the recipe below, but you can sub the chocolate stuff for any other flavour – vanilla protein powder works well, and tastes great with my homemade salted caramel. I’ll pop the recipe for that below as well, because it really is a stunner.
CHOCOLATE CHIP PROTEIN PANCAKES:
– 1 banana (riper the better)
– 2 tbsp oats
– 2 eggs
– pinch baking powder
– 1 scoop chocolate protein powder
– 1/2 tsp raw cacao powder/ 1tsp normal cocoa powder
– coconut oil
– chocolate chips (I use Holland and Barrett no added sugar buttons)
– Any toppings you fancy: Greek yogurt, blueberries and maple syrup
1. Whiz up the oats in a nutri bullet type blender. Add in the eggs and whiz for about 20 seconds to get a bit of air into them
2. Add the banana, baking powder, protein powder, cacao and whiz again.
3. Heat the coconut oil in a frying pan. Pour in the mixture (I do two or three pancakes at a time). Drop a few chocolate chips on the pancakes (I used 3 or 4 on both) and cook for about 45 seconds/1 min before flipping, cook for 20 seconds on the other side
4. Stack up your pancakes and top with Greek yogurt. Drizzle about a tbsp of maple syrup over the top and scatter with blueberries.
1. 1 tbsp smooth almond butter
2. 1-2 tsp pure maple syrup (depending how sweet you like it)
3. 1/2 tsp coconut oil
4. Pinch pink Himalayan salt
1. Melt the almond butter and coconut oil in a microwave for about 20-30 seconds
2. Add in the maple syrup and give a really good mix to combine. Microwave for a further 10 seconds. If you want it slightly thinner, add in a little extra coconut oil or a drop of water. Sprinkle in your salt and enjoy.
Have a look at my last blog post for the recipe for these stewed plums. They make the perfect breakfast in bed with our good friend, the Cappuccino.