PROTEIN PANCAKES

Serves: 8-10 pancakes

Ingredients:

• 5 cups traditional rolled oats (no oats? swap for wholemeal flour)
• 2 scoops protein powder
• 1 banana
• ½ cup high protein yoghurt
• 3 eggs
• 3 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Optional: ½ cup dark mini chocolate chips

Method:

1. Put rolled oats into a blender and blend until powdery.
2. Add in of the other remaining ingredients (except for choc chips) and blend until smooth.
3. Heat a non-stick frying pan over medium heat.
4. Add about ¼ cup of mixture onto pan and sprinkle with some choc chips. Cook pancake until bubbles appear of top surface (approximately 2 minutes) and then flip to the second side. Cook for approximately 1 more minute.
5. Place cooked pancake on a warm plate and repeat with remaining mixture.
6. Enjoy!

Storage:

Best served when fresh! However, for cooked pancakes –

Fridge: can keep in an air tight container for up to 3 days.

Freezer: can keep in an air tight container for up to 1 month.