Pancakes with Blueberry & Maple Compote

PREP 15 MIN
•
COOK  10 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

1⁄4 cup (40g) fresh or frozen blueberries

2 tsp maple syrup (honey or rice malt syrup)

2 tbs Greek yogurt (or dairy-free alternative)

Pancakes

1 cup (250ml) milk, reduced fat (or dairy-free alternative)

2⁄3 cup (60g) chickpea flour (besan) or flour of choice

1⁄3 cup (40g) vanilla protein powder (or natural protein powder)

1⁄2 medium banana

1 tsp baking powder

Methodbased on 2 servings
1

Combine pancake ingredients in a blender and blend until smooth.

2

Heat a large non-stick frypan over medium heat. Use a 1/4 cup measure to pour pancakes into pan. Cook for 2 minutes until bubbles appear on top and pancake looks set, flip and cook for a further 1 minute. Remove from pan and repeat with remaining mixture.

3

Meanwhile, place blueberries and maple syrup in a small non-stick saucepan over medium heat. Cook for 2-3 minutes, until blueberries release some liquid and begin to soften. Remove from heat.

4

To serve, divide pancakes between plates. Top with yogurt and spoon over blueberry compote.

Nutritional Informationper serving

Energy (kJ)

1318 kJ / 314 cals

Protein

26.9 g

Fat

6 g

Sat. Fat

2.8 g

Carbs

34.3 g

Sugar

17.6 g

Fiber

5.5 g

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