High protein, low carb and oh so easy to whip together – this pancake recipe has only 4 ingredients that just need to combine and pour into the pan.
Most of us seem to wait until the weekend for pancakes – but this recipe is so quick to make I’ve incorporated it into my mid-week routine as well.
I think this recipe is great post-workout, but it’s also good if you’re struggling with digestive issues such as SIBO and if carbohydrates give you symptoms like bloating, diarrhoea or constipation.
I’ve used black-strap molasses, if you’ve never tried it I’d recommend it as it’s rich in iron, magnesium and calcium, but a warning the taste is strong! Try small amounts to start.
- 1 tbsp protein powder (I used hemp)
- 2 eggs
- 1/4 tsp baking powder
- 1 tbsp of plant based milk
- Coconut yoghurt
- 1 tsp of seeds (I used a combo of chia and sunflower seeds)
- 1/2 tsp black-strap molasses
- 1 tsp rice malt syrup
Add the eggs to a bowl, whisk gently, then add the remaining ingredients, combine and whisk until mixture is smooth.
Heat a fry pan with a teaspoon of oil (such as coconut or olive oil). Pour the mixture in, cover the pan and in a few minutes, when the pancake appears to be ready (the edges should be cooked), flip the pancake. When cooked, slide the pancake onto a plate and add your toppings.
Yours in health,