Hooray! Pancake day is nearly here. I love this time of year, as it is the one time that you can get away with eating pancakes all day. I enjoy mine sweet, but they are versatile, so can be enjoyed as a savoury option too. The recipe below is a standard pancake recipe, so that it can be adapted to accommodate sweet or savoury tastes. With this recipe, protein is naturally obtained from the eggs, however I have added a little extra protein for those who are training or working out. Using a flavoured protein powder such as vanilla is great for a sweet pancake, but for savoury tastes unflavoured would work well. The choice of oil is down to personal preference, but coconut oil would give a great flavour.
For a sweet pancake, I would usually top with fruit or yoghurt, and of course a drizzle of chocolate (it has to be done doesn't it?!)
For a savoury pancake, I would top with bacon and a drizzle of maple syrup. Or as an alternative, I would put some bacon in the middle, sprinkle some cheese on top, roll up into a wrap and place back into the frying pan until the cheese has melted.
75g Plain Flour
25g Protein Powder
2 Large Eggs
300ml milk (use Skimmed milk for a lower calorie option)
Whisk all the ingredients together in a jug, adding a pinch of salt, until a smooth batter is formed.
Set a frying pan over a medium heat adding a little oil.
Pour a little mixture into the pan and fry the pancakes on each side until golden (roughly 1 minute on each side)
Serve whilst still warm with toppings of your choice.
62kcal per serving
2.25g Fat per serving
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