These pancakes are packed with protein and will keep you full for longer — no protein powder needed.
Nutrition per serving (without honey or syrup): 426 kcal, 29.5g protein, 52.4g carbs (6.4g sugars), 9.4g fat (1.9g saturates), 6.7g fibre, 1.22g salt.
Ingredients:
95g (3¼ oz) porridge oats
6 free-range egg whites
140g (5 oz) fat-free Greek yoghurt
4 tbsp rice flour
1 tsp baking powder
To serve:
40g (1 oz) fat-free Greek yoghurt
8 large strawberries, cut into quarters
2 tbsp smooth peanut butter
Honey or maple syrup (optional)
Method:
Make the batter: Put oats, egg whites, Greek yoghurt, rice flour, and baking powder in a blender. Blend until smooth. Let the batter rest for 5–10 minutes.
Cook the pancakes: Heat a flat non-stick pan on medium heat. Pour a ladle of batter into the pan.
Wait 2–3 minutes until bubbles appear on top and edges look set. Flip the pancake and cook another 2–3 minutes until golden and risen.
Repeat until all the batter is used.
Serve: Divide the pancakes onto two plates. Top with Greek yoghurt, strawberries, and peanut butter. Add honey or maple syrup if you like.