Protein Pancakes

I've tried many protein pancake recipes in my time and most of them are dry, rubbery and totally unappetizing.

But not these... By whisking the egg whites, these pancakes become light, airy and fluffy. They're also high in fibre and of course protein so you'll be feeling full and satisfied throughout the morning.

You can add in chocolate chips, berries or nuts and top with honey, syrup, fruit and/or nut butter for a deliciously sweet start to your day.

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Ingredients

• 40g Oats

• 30g casein/whey protein powder blend (This kind of protein works best but you can use whey or vegan protein, you'll just need to adjust the amount of liquid).

• 70ml egg whites

• 50-100ml almond milk or milk of choice (use more or less as needed to thin the batter)

• 1/2 tsp baking powder

• 1 tsp vanilla essence

• Optional extras: chocolate chips, berries, banana, nut butter, syrup, honey, jam, nutella, biscoff spread.

Method:

1. Blend the oats, protein powder, vanilla essence and baking soda in a blender or food processor.

2. Whisk the egg whites until light and fluffy and fold into the mixture.

3. Add in your milk of choice but make sure to keep the air in the mixture by folding it in.

4. Add in any extras such as chocolate chips or nuts.

5. Heat a non-stick pan with some cooking spray/oil or butter and pour a scoop of batter onto the pan. When bubbles have started to form, flip and cook the other side.

6. Repeat until the batter is used up. Serve with toppings of choice.

Serves 1

Macros per serve (without extras or toppings): 317 calories, 4.6g fat, 30.4g carbs, 36.9g protein