Protein pancakes

Protein pancakes

Oats, banana & almond milk

Oats, banana & almond milk

Serves 4

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving

• Calories 396 20%

• Fat 18.4g 26%

• Saturates 2.8g 14%

• Sugars 28.9g 32%

• Salt 0.38g 6%

• Protein 17.4g 35%

• Carbs 44.9g 17%

• Fibre 6.8g -

Of an adult's reference intake

Ingredients

• 100 g oats
• 2 large free-range eggs
• 100 g cottage cheese
• 1 ripe banana
• 1 pinch of baking powder
• 1 splash of almond milk
• groundnut oil
• TOPPINGS
• 4 tablespoons almond butter
• 2 teaspoons runny honey
• 4 tablespoons fat-free Greek yoghurt
• 4 fresh figs
• 1 pear
• 1 eating apple
• 1 handful of pomegranate seeds

Recipe From

Jamie Magazine

By Maddie Rix

Method

1. Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.
2. Prepare all your toppings in small bowls, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.
3. Heat a frying pan over a medium heat, brush with oil, then pour out any excess.
4. Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.
5. Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.
6. Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.