I’m on a strict writing schedule at the moment trying to complete the copy for a new book, so time, especially in the mornings, is tight. So it’s been a regular assortment of oats, eggs and fruit with yogurt for several days now.
This morning I wanted something a bit more indulgent but still quick and easy and so made these breakfast high protein pancakes. Made with yogurt rather than milk (although you can have either) they are a little denser and softer. I like them with just a little sugar-free syrup drizzled over with berries, but they are equally good with low-sugar warm fruit preserve, or sliced bananas and drizzled low-sugar chocolate sauce (like choc shot). Very moreish!
BREAKFAST PROTEIN PANCAKES
1 egg or 2 egg whites
2 tbsp coconut flour (or whole wheat flour if preferred)
50 g/¼ cup high protein, low-fat yogurt
25 g/1 oz regular scoop vanilla or your favourite low-fat and low-sugar protein powder (I used Happy Happy Hemp and Baobab Super Protein from That Protein – details here)
½ tsp baking powder
low-fat cooking spray or mist
- To make the pancake batter, mix the egg whites or whole egg with the coconut flour, yogurt, protein powder and baking powder until smooth.
- Spritz a large frying pan with low-fat cooking spray or mist. Heat, then when warm spoon the pancake batter in to make 4 small pancakes.
- Cook for 2-3 minutes until browned on the underside, flip over and cook for a further 1-2 minutes.
- Serve warm with preserves, fruit, extra yogurt or syrup as liked.
WLS PORTION: 1
V suitable for Vegetarians
CALORIES PER PANCAKE (using egg whites): 64