1、Protein pancakes

With 29g of protein in each serving, this delicous breakfast stack is the perfect fuel after exercise. Complete with layers of yogurt, seeds and blueberry chia jam 

Protein pancakes recipe

Ingredients

Method

  • Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
  • Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
  • Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
  • Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.

  • https://www.truecookbook.com/recipe/protein-pancakes-9305/

    2、Spinach protein pancakes

    These gluten-free buckwheat pancakes are high in protein, folate and tasty too, with buttermilk, spinach and a pinch of paprika for added punch
    Spinach protein pancakes recipe

    Ingredients

    Method

    1. Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
    2. Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
    3. Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.

    3、Protein Packed Pancakes

  • Makes: 12 servings
  • Serving Size: 1pancake
  • Makes: 12 pancakes
  • Start to Finish: 25 mins
  • Protein Packed Pancakes recipe

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 Egg, lightly beaten
    • 1 1/2 cups buttermilk or sour milk
    • 3 tablespoons cooking oil
    • Desired fruit options (optional)*
    • butter (optional)
    • Desired syrup (optional)

    Method

    1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.
    2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, top with butter and syrup.

    4、Double-Decker Banana Pancakes

    Prep Time 25min. Total Time 25min. Servings 4 servings, 2 pancakes (with toppings) each
    No kid wants to get on a regular bus if a double decker is available. So why make single-decker banana pancakes when you can make these?
    Double-Decker Banana Pancakes recipe

    Ingredients

    Method

    1. Mix first 4 ingredients.Beat egg, milk, sour cream and vanilla in medium bowl with whisk until blended.Stir in flour mixture.
    2. Heat griddle or large skillet, brushed lightly with oil, on medium heat.Ladle batter onto griddle, using 1/4 cup batter for eachpancake.Cook until bubbles form on tops, then turn to brown other sides.
    3. For each serving, layer a pancake with 1 Tbsp. spread, 1/8 of the banana slices and 1 Tbsp. COOL WHIP; repeat layers. Top with 2 Tbsp. syrup.

    More...