Fancy a filling, sweet treat without the guilt… Who doesn’t?!
These pancakes taste naughty, but they are super healthy for you. They are packed with protein, slow-release carbs and vitamins. They keep you full and fuelled even with a low-calorie count.
You can whizz them up in no time and the mix keeps in the fridge until the next day (N.B. the mixture may discolour slightly). They are so flexible that you can also them freeze when cooked so they are toaster ready!
For nutrition plans to meet your taste and goals check out my services at www.nickcroxford.com
Preparation: 3 minutes
Cooking: 5 minutes
Servings: Two
INGREDIENTS
35g Oats (gluten-free if possible)
One banana (riper is better)
One egg
30g Protein powder (whey protein works best)
A pinch of salt
Two tbsps of water
Small handful of raisins or blueberries (optional)
A dash of vanilla essence or a tsp of lemon rind (optional)
Olive oil for frying
TOOLS
Blender
Frying pan
METHOD
Heat a non-stick frying pan over a medium heat with a tsp of olive oil.
Add the rest of the ingredients (except the raisins / blueberries if using) to a high speed blender.
Blend. Check the consistency of the mixture and add water if necessary; you are looking for a pancake mixture consistency towards the thicker end of the spectrum.
Pour the mixture slowly into the pan to form pancakes roughly 5 inches in diameter. If you are using raisins or blueberries, stud the pancakes with 5 or 6 each.
After a minute or two flip the pancakes using an egg slice and cook on the other side for a minute.
Serve as is or with butter, honey or maple syrup.
DIETARY PREFERENCES
Vegetarian, gluten free, low-histamine
MODIFICATIONS
None
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