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Protein Pancakes with Almond Butter, Greek Yoghurt & Pomegranate Seeds


A Sunday morning brunch which packs a punch! With 33g protein per portion, using just kitchen cupboard ingredients (no protein powder here!), these delicious little pancakes are easy to make and will help your muscles recover after a morning workout. Even better, the blueberries & pomegranates bring with them antioxidants to boost your immune system.

  • Prep time – 5 minutes
  • Cook time – 10 minutes

Equipment needed:  non-stick frying pan, chopping board and sharp knife

Serves 4

  • 6 tbsp porridge oats
  • 1 tbsp Greek yoghurt (0%) plus 2 tbsp to serve
  • 4 tbsp almond milk
  • 2 eggs + 1 egg white
  • Pinch of salt
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 2 tbsp crunchy almond butter to serve
  • Seeds of 1 pomegranate
  • 150g fresh blueberries
  • 1 tbsp melted butter and 1 tbsp rapeseed oil

 Method 

  1. Spoon the oats, almond milk, Greek yoghurt and eggs into a blender. Add the salt, cinnamon and baking powder and blitz until combined.
  2. Take a small, clean bowl and add the egg white. Whisk until it forms soft peaks, then gently fold into the pancake batter.
  3. Brush a non-stick frying pan with a little melted butter and a drop of oil and, over a medium heat, spoon in 2-3 pancakes, using a heaped tablespoon of batter for each cake. Gently cook for a few minutes until bubbles start to appear on top, then flip over and cook for 2-3 minutes on the other side, until well risen and cooked through.
  4. Serve immediately with the blueberries and pomegranate seeds, the almond butter and Greek Yoghurt. Enerjoy!