Dan Churchill’s Perfect Protein Pancakes
PREP 10 MIN•COOK 10 MIN
The ultimate high-protein pancakes DO exist!
DF
GF
NF
V
Number of servings
2
3⁄4 cup (102 1⁄2g) all-purpose flour (or gluten-free if required)
1⁄8 cup (15g) vanilla protein powder (or natural protein powder)
1⁄2 tsp baking soda
1⁄8 tsp ground cinnamon
pinch salt
1 large egg
3⁄4 cup (188ml) milk, reduced fat (or dairy-free alternative)
1 medium banana 1 mashed & 1 sliced, separately
olive oil spray
62 1⁄2g fresh strawberries sliced
1⁄2 tbs maple syrup (honey or rice malt syrup)
In a large mixing bowl, combine flour, protein powder, baking soda, cinnamon and salt.
In a separate smaller bowl, whisk together eggs and milk.
Add wet ingredients to dry ingredients and stir gently to combine. Mix in mashed banana (not slices) and set aside.
Heat a non-stick skillet over medium-low heat and spray with a little oil. Pour in ⅓ cup of batter per pancake and cook for 3-4 minutes or until bubbles appear on the surface of the pancakes. Flip and cook the other side for 1-2 minutes.
Transfer to a plate, cover with foil and cook the remaining pancakes.
Divide pancakes between plates, top with banana slices, berries and drizzle over maple syrup to serve.
Energy (kJ)
1497 kJ / 357 cals
Protein
18.7 g
Fat
4.7 g
Sat. Fat
1.8 g
Carbs
56.8 g
Sugar
15.9 g
Fiber
4.5 g
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