Serious up-grade on the Protein Pancakes

November 19, 2017

So, last week I posted a photo of my version of a Protein rich pancake. but after reading up on it last week, I realised that I could make some amazing, tasty adjustments and hey viola - utterly delicious!

 

Recipe for Protein Pancakes Mk 2

Serves 2

  • 3 organic or free-range eggs

  • 1/4 cup full-fat Greek Yogurt

  • 1/4 cup water

  • 1 tsp vanilla essence (not flavour!)

  • 1 tbsp chia seeds

  • 1/4 cup almond flour

  • 2 tsp melted butter

  • Mixed Berries & Pomegranate seeds

  • 2 tbsp toasted flaked almonds

  • Cream

 

  1. Mix all the wet ingredients together using a hand whisk to smooth out yogurt lumps

  2. Mix in dry ingredients and whisk together - not over-mixing

  3. Brush a large nonstick skillet or griddle with butter and heat over medium-low heat. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.

  4. Finish with berries, almonds and cream!

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,