Banana & Chia Protein Pancakes
Ingredients (Serves 2)
- 30g vanilla whey protein (1 scoop)
- 2 large eggs
- 1 medium banana (very ripe)
- 25g chia seeds
- 2tsp coconut or almond flour
- 1/8 tsp cinnamon
- ¼ tsp baking powder
- Coconut oil for frying (10g)
- Pinch salt
- 100g Skyr Yogurt
- 100g Raspberries
Ingredients (Serves 2)
- 30g vanilla whey protein (1 scoop)
- 2 large eggs
- 1 medium banana (very ripe)
- 25g chia seeds
- 2tsp coconut or almond flour
- 1/8 tsp cinnamon
- ¼ tsp baking powder
- Coconut oil for frying (10g)
- Pinch salt
- 100g Skyr Yogurt
- 100g Raspberries
Directions
- In two glass bowls separate the egg whites from the yolks
- Beat the egg whites on a high speed for around 90-120s until they form soft peaks (make sure there’s no fat, oil or egg yolk in the glass bowl).
- Add all the other ingredients (except the coconut oil) to the separate bowl containing the egg yolks and beat/mix until a smooth batter (crush the banana with a wooden spoon).
- Slowly fold portions of the egg white mixture into the banana mixture until the mixture is well combined to form a smooth batter.
- Heat a frying pan at medium heat with the coconut oil and add the batter mixture evenly distributed across the base of the pan, cooking for around 2mins on one side then 60-90s on the other.
- Remove the pancake from the pan onto a plate and cut the large pancake into quarters.
- Stack up two of the quarters in the centre of each plate and serve with raspberries and Skyr yogurt