Strawberry protein pancakes
This stack of delicious, fluffy pancakes will hit those sweet breakfast cravings without giving you the undesired sugar crash. They also include a serving of protein to help hit your macronutrient goals and keep you fuelled and full until lunch. The addition of strawberries to the batter keeps them sweet and fresh and an added bonus is they are both gluten-free and vegan too.
Try with other berries or additions to add even more variety to your breakfasts, extra toppings are also always welcome!
Makes 2 portions.
Ingredients:
170g buckwheat flour
Pinch of baking powder
20g vanilla protein powder
300g oat milk
5g olive oil
Pinch of salt
15g maple syrup
150g strawberries, washed and finely chopped
Directions:
Mix together the dry ingredients.
Whisk the wet ingredients and strawberries together into the dry ingredients until the batter is smooth.
Heat a small (10-12cm) non stick pan over a medium heat.
Place a ladleful of the batter mix in the pan, let it cook until the underside is golden and the edges have set, then flip it and continue until it is cooked through.
Serve with extra maple syrup, fresh strawberries and mint.
Tips:
If you are making pancakes for a savoury dish simply switch up the vanilla protein for off-flavours protein.
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