Pancakes with Blueberry & Maple Compote
PREP 15 MIN•COOK 10 MIN
DF
EF
GF
NF
VE
V
Number of servings
2
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
Combine pancake ingredients in a blender and blend until smooth.
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.
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.
To serve, divide pancakes between plates. Top with yogurt and spoon over blueberry compote.
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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