These protein pancakes are a great way to start your day and a healthy breakfast idea. They’re high in protein so you’ll stay full for longer!
GF Pancake Tip: use gluten-free oats.
Ingredients
1/2
ripe banana
70 g
pumpkin, cooked
1 tbsp
chia seeds
1 tsp
baking powder
1 tsp
cinnamon
½ tsp
ginger powder
3 tbsp
oats
1 tbsp
vanilla protein powder
pinch
of salt
150 ml
almond milk
2 tbsp
coconut yoghurt
2 tbsp
coconut oil
2 tbsp
agave syrup
handful of
Pecans and hazelnuts
How to make
1
Cut the pumpkin into halve, peel the skin and cut into small pieces. Add boiling water to a pan and cook the pumpkin pieces for about 10 minutes. Before draining, prick the pieces with a fork to check if they are soft. Keep around 70g cooked pumpkin and set aside.
2
Mix all of the pancake ingredients together to form a smooth batter.
3
Now make the pancakes. Warm 1 tablespoon of coconut oil in a pan over a medium heat. Once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a spoon to spread it out.
4
Cook on one side for 4 minutes before turning and cooking the other side for 2 to 3 minutes, until cooked through. Remove and repeat until all of the batter has been used up.
5
Serve the pancakes warm with a dollop of coconut yogurt and a few pecan halves scattered over.
calories: 363 (18%)
fat: 25g (31%)
saturates: 17g (77%)
sugars: 1g (2%)
salt: 2mg (0%)
protein: 10g (17%)
carbs: 22g (44%)
fibre: 5g (17%)
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