Winner's Protein Pancakes 2.0
- Preparing Time: 5 minutes
- Total Time: 5 minutes
- Served Person: 2
- 1 tablespoon coconut oil
- 2 tablespoons plain flour
- 1/2 banana
- 50 gram ricotta
- 100 gram rolled oats
- 175 ml almond milk
- 30 grams chocolate protein powder
- 1/4 teaspoons bicarbonate of soda
- raspberries to serve
- full-fat greek yoghurt to serve
- a few mint leaves optional
- Carbohydrate 47.59605 g
- Cholesterol 7.75 mg
- Fat 12.20835 g
- Fiber 6.01950016617775 g
- Protein 10.5188 g
- Saturated Fat 7.713415 g
- Serving Size 1 1 Serving (119g)
- Sodium 194.295 mg
- Sugar 41.5765498338222 g
- Trans Fat 1.12616 g
- Calories 336 calories
Place all the ingredients apart from the coconut oil, raspberries and Greek yoghurt in a blender and blitz until you have a smooth batter. Melt a small amount of coconut oil in a non-stick frying pan over medium to high heat. Pour in small pools of batter (roughly 4 tablespoons each). I normally fit three in the pan at a time. Fry the pancakes for about 90 seconds before flipping and cooking for a further 90 seconds - you will know when it is time to flip because little bubbles will apear, not only on the edges of the pancake but also in the middle. Place the cooked pancakes onto a piece of greaseproof paper and continue cooking until all the batter is used up. When ready to serve, stacke up the pancakes and top with the raspberries and yoghurt - I like to mash mine together and save a few raspberries to scatter on top along with a few fresh mint leaves. Another Body Coach win.
