Banana protein pancakes (serves 2):
- ½ cup rolled oats
- 1 banana, mashed
- ½ cup cottage cheese
- 1 scoop of protein powder
- 1 egg
- 2 egg whites
- A sprinkle of cinnamon (optional)
- Combine all ingredients in a bowl and blend – a few little lumps are fine – you’re looking for the consistency of puréed soup or pouring cream.
- Lightly coat your pan with cooking spray and then bring to a medium heat.
- Pour a large spoonful of batter into the pan. Cook until the edges start to brown and lift slightly, and when you see little bubbles appear. Flip and cook the other side. Each pancake should take 2-3 minutes per side. Serve piping hot with some blueberries and a drizzle of honey.
Switch it up: tasty and healthy substitutions
Why not experiment with your own combinations? In terms of healthy substitutions, the list is long and it’s possible to make these pancakes sugar, gluten and dairy free. Here are just a few substitutions (or additions) for the standard flour, milk and eggs mix: Greek yoghurt, cottage cheese, ricotta, almond flour, coconut flour, oats, bananas, pumpkin or sweet potato (pre-cooked).
For fluffy, airy pancakes, whip the egg whites separately, folding them into your batter mixture just before cooking.
The pan you use makes a big difference too. Pans with heavier bottoms tend to heat more evenly, giving your pancakes that perfect, golden brown. If you’re watching your fat intake, choose a non-stick pan that requires less oil.
Pancakes make a lovely breakfast, but mornings can be rushed, so to save time prepare your mixture the night before so it’s ready to pour straight into your pan. You can even make the pancakes the night before, and after a quick blast in the microwave they’ll be as good as new.