Breakfast Protein Pancakes

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

Ingredients

METRIC/US

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

 

1. To make the pancake batter, mix the egg whites or whole egg with the coconut flour, yogurt, protein powder and baking powder until smooth.
2. 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.
3. Cook for 2-3 minutes until browned on the underside, flip over and cook for a further 1-2 minutes.
4. Serve warm with preserves, fruit, extra yogurt or syrup as liked.

 

MAKES 4

WLS PORTION: 1

V suitable for Vegetarians

 

CALORIES PER PANCAKE (using egg whites): 64

PROTEIN: 8.3g

CARBOHYDRATE: 2.5g

FAT: 1.5g