Eating Happy: Protein Pancakes
I've never been the type of girl who eats pancakes for breakfast. Filling up on sickly, sweet stodge is definitely not how I choose to start my day. And since giving up meat over 5 months ago, I'm even more conscious of how much protein I'm eating, which doesn't leave room for sweet nothings. Most of my morning meals are egg or bean-based, savoury being what my tastebuds desire first thing...
But there are only so many poached eggs I can eat before I feel like I'm living in Groundhog Day.
So this week, I've been thinking of ways to make my breakfasts a little bit more interesting but still packed with protein. I'm not sure why pancakes came to mind, especially as we know sweet is not in my morning vocabulary (I only eat them as a rare treat when my boyfriend makes them for dessert - he is the Crepe King after all) - but they did, and the idea wouldn't go away.
If you search #ProteinPancakes on Instagram, you will realise that pancakes aren't just the sweet treat that they're known to be; they've grown up, got healthy and got buff. The breakfast of the moment, if you will. Protein pancakes are far from a sweet imitation; they're nutritionally balanced, easy to prepare and can be topped with pretty much whatever tickles your tastebuds that day, meaning variety is unquestionable.
Made with oats and banana, they're full of fibre, protein and free from refined sugars. For an extra punch of protein, I make mine with Indigo Herb's Organic Vegan Protein Powder, a delicious combination of pea proteins, pumpkin seed proteins, rice proteins, hemp protein and chia seed protein to build muscle and sustain natural energy.
Topped with honey, soya yoghurt, berries and chopped walnuts, my protein pancakes are a healthy, nutritious way to start the day and I can honestly say, these pancakes are far from sickly, sweet stodge.
100g of oats
100g of cottage cheese
1 tablespoon of soya yoghurt
3 teaspoons of baking powder
1 teaspoon of cinnamon
1 teaspoon of chia seeds
1 tablespoon of Indigo Herbs Organic Vegan Protein Powder
Pinch of salt
Toppings - soya yoghurt, honey, berries and chopped walnuts
- Blitz all the pancake ingredients (except the oil) in a blender until it reaches a smooth consistency, adding a splash of water if it’s too thick.
- Prepare all your toppings in small bowls and set aside.
- Heat a frying pan over a medium heat, brush with the oil, then pour out any excess.
- Drop 3 heaped tablespoons of the batter into the pan and cook for 1-2 minutes until little bubbles start to form on the surface.
- Carefully flip with a spatula and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.
- Layer the pancakes up, drizzle over the honey and spoon on the yoghurt.
- Top with berries and chopped walnuts - and devour!
How do you like your pancakes?