Recipes, Sweet Treats
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Our Favourite Pancake Recipes

Protein Pancakes

Ingredients

  • 1 scoop Optimum Nutrition lean whey
  • 3 egg whites
  • ¼ cup of water
  • 1 tbsp Meridian smooth/crunchy almond butter
  • 1 tsp True Natural Goodness xylitol (you can use more if desired)
  • 2 tbsp Biona Organic light agave syrup

Method

  1. Combine the whey protein, egg whites, water and agave syrup in a bowl. Add more water to gain desired consistency.
  2. Pour on to a hot pan and cook over a medium heat.
  3. Plate and cover the almond butter and sprinkle with xylitol for sweetness.
  4. Add a few strawberries and banana, or your favourite fruits for extra nutrition and deliciousness.

 

Quinoa Pancakes

Ingredients

  • 2 egg whites
  • 1 scoop Optimum Nutrition lean whey
  • ½ cup wholegrain oats
  • 1 ½ cups Evergreen organic quinoa
  • ¼ tsp Linwoods milled organic flaxseed
  • ¼ cup Evergreen walnuts
  • ¼ tsp Evergreen cinnamon
  • 6 strawberries, sliced

Method

  1. Combine protein powder, oats, quinoa, flaxseed, cinnamon and 4 strawberries in a bowl. Slowly add in the 2 egg whites and blend until smooth.
  2. Spray a pan with cooking spray and place over a medium heat and cook for 1-2 minutes on each side ultil light brown on both sides.
  3. Plate and add the walnuts and remaining strawberries.

 

3 Ingredient Pancakes

Ingredients

  • ½ cup Bob’s Red Mill rolled oats
  • 1 banana peeled
  • 3 ½ tbsp. almond milk

Method

  1. Combine all the ingredients in a bowl or with a hand blender.
  2. Pour on to a hot pan and cook over medium heat.
  3. Plate and add toppings of your choice.

 

Peanut Butter Pancakes

Ingredients

  • 1 ½ cups Doves Farm organic plain white flour
  • 6 tbsp True Natural Goodness xylitol
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 ¼ cups fat free milk
  • ¼ cup Meridian crunchy peanut butter
  • 1 tbsp vegetable oil
  • ½ tsp Nielsen-Masset organic vanilla extract
  • 2 large eggs

Method

  1. Combine flour, xylitol, baking powder and salt in a large bowl.
  2. In a separate bowl combine the milk, peanut butter, vegetable oil, vanilla extract and eggs.
  3. Using a knife, make a ‘well’ in the centre of the dry ingredients and slowly add in the remaining ingredients. Stir until smooth.
  4. Spoon about ¼ cup batter on to a hot pan and cook over a medium heat.
  5. If desired, add more peanut butter when the pancakes are cooked.
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