Protein Pancakes – A Nutritious and Easy Breakfast

Ingredients (makes about 6 small pancakes)

• 2 scoops (about 60 g) vanilla or chocolate protein powder
• 2 eggs
• 1 dl oats (blend into flour for a smoother texture)
• 1 dl milk (or plant-based alternative)
• 1 tsp baking powder
• 1 banana (optional for sweetness and creamier texture)
• 1 tsp cinnamon (optional)
• 1 tsp vanilla extract (optional)
• Coconut oil or butter for cooking

Instructions

1. Blend the ingredients – Add all ingredients to a blender or food processor and blend until smooth. If the batter is too thick, add a little more milk.
2. Heat the pan – Use a non-stick pan and heat it over medium heat. Add a little coconut oil or butter.
3. Cook the pancakes – Pour a small portion of batter onto the pan (about 8-10 cm in diameter). Cook for 1-2 minutes per side until golden and firm.
4. Repeat – Continue until all the batter is used. Keep the pancakes warm under a clean kitchen towel.
5. Serve – Top with berries, yogurt, peanut butter, or dark chocolate.

Tips

• Add a few tablespoons of Greek yogurt to the batter for extra moisture.
• For more fiber, mix in some chia seeds or flaxseeds.
• These pancakes can be frozen and reheated in the oven or toaster.

Nutritional Information (per serving, about 3 pancakes)

• Protein: 30 g
• Carbohydrates: 35 g
• Fat: 8 g

This article is made and published by Mie Hermansen, who may have used AI in the preparation.