Pancake day comes around once a year…not in this household! Pancake day is every weekend, another reason to look forward to the weekend. The problem with protein pancakes is they often lack that fluffy, lightness of a traditional pancake and can sometimes just be a bit dry. Not anymore! I set myself the mission to create the ultimate protein pancake and you will not be disappointed. These are light, fluffy and packed full of protein and flavour. You ready!? Okay, good, here we go!

Yields: 3 Large pancakes



60G Oat flour
35g Protein powder
1 Whole egg
50g Natural yoghurt
125ml Almond milk (You may need a little less or more)
1/2 Tsp Baking powder
1/4 Tsp Bicarbonate soda
Pinch of salt


The beauty of this recipe is its a throw it all in a bowl kind of job, except for the milk. Add all the ingredients to a bowl and slowly add the milk, constantly whisking until you get a mixture where it just falls off the whisk, it should be quite thick. In a non-stick pan, on a medium heat, pour some oil onto some kitchen paper and wipe this on the pan, just to lightly coat it with oil. Next add your mixture to the pan, a bit at a time until you get your desired pancake size. Once you start to see some bubbles surface flip the pancake and cook for 1 more minute, avoid patting the pancake down as this will cause the pancake to loose its lightness. Repeat this process until all the mixture is gone. Add toppings of your choice (I like nuts and yoghurt) and then dig in! 🙂


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