Easy, high protein pancakes
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This pancake day we’re serving up not one but two pancake recipes to keep your training on track while treating yourself a little. Our recipes are packed with lots of goodness and protein - and you can even swap out a few ingredients to make them vegan.
High Protein Pancakes (without protein powder)
Without protein powder?! Yes, you read that right. Not a single scoop. This recipe has a whopping total of 47g protein! So if you split the batter into 5 medium pancakes, you'll get approximately 9g protein in each one. Winning!
You’ll need:
240g cottage cheese (drained)
2 large eggs
60g plain flour
60ml milk (add more to make thinner pancakes)
1 tbsp sugar (optional, for sweetness)
1 tsp vanilla extract (optional)
½ tsp baking powder
A pinch of salt
Oil for cooking
How do we do this?
Mix your wet ingredients: In a bowl, whisk together the eggs, cottage cheese, milk, sugar, and vanilla extract until well combined.
Add your dry ingredients: In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and stir until you have a thick batter. If it feels too thick, add a little more milk to loosen it up.
Cook your pancakes: Heat a non-stick frying pan or griddle over medium heat and lightly grease it with oil. Drop spoonfuls of the pancake batter onto the pan, spreading them slightly to form small pancakes. Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
Serve: Serve hot with your favourite toppings, like fruit. Or, serve with Greek yogurt for an extra protein hit.
Egg-Free Banana and Blueberry Pancakes
These pancakes freeze really well and make a good child-friendly snack. Just separate each pancake with a piece of baking paper before popping them in the freezer.
And with a little bit of adjusting, you can make these ones totally vegan.
You’ll need:
1 ripe banana (mashed)
150g self-raising flour
1 tbsp sugar (optional)
½ tsp vanilla extract (optional)
200ml milk (or any alternative milk to make it vegan)
½ tsp baking powder
A pinch of salt
75 g blueberries (fresh or frozen)
Oil for cooking
How do we do this?
Prepare your wet ingredients: In a bowl, mash the ripe banana until smooth. Add the milk and vanilla extract, and mix until combined.
Combine your dry ingredients: In another bowl, mix together the self-raising flour, sugar, baking powder and salt.
Make your batter: Gradually add the dry ingredients to the wet ingredients, stirring until the batter is smooth. If it's too thick, you can add a little more milk.
Add the blueberries: Gently fold your blueberries into the batter. If you’re using frozen blueberries, they’ll make the batter change colour but that’s nothing to worry about.
Cook your pancakes: Heat a non-stick frying pan or griddle over medium heat and lightly grease it with oil. Drop spoonfuls of batter onto the pan, spreading slightly into circles. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
Serve up: Serve your pancakes hot with your favourite toppings, like extra banana or a dollop of yoghurt.
And that’s all there is to it! Give these pancakes a try and share your kitchen creations with us on Instagram: @virginactiveuk
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