Rhiannon Lambert's Chocolate Protein Pancakes
An exclusive recipe from Re-Nourish: A Simple Way To Eat Well by Rhiannon Lambert, Harley Street Nutritionist.
Pancakes don't need to be unhealthy, these easy to make protein pancakes are my go-to post-workout breakfast and take minutes. I’ve used buckwheat flour and chocolate protein powder but you can use any flour you like, and vanilla protein powder would work just as well. These pancakes are a healthy dessert item and can also act as a great breakfast option – they are high in protein and will leave you full and satisfied.
Ingredients (serves 2)
1 small banana
1 medium egg (omit for vegan pancakes, as long as you include the banana)
140ml milk of choice
1 tsp honey (optional)
20g chocolate protein powder
20g buckwheat flour
1 tbsp 100% unsweetened cocoa powder or raw cacao powder
1 tsp baking powder
coconut or olive oil, for frying
To serve: Yoghurt, berries, nut butter, maple syrup, honey, chopped nuts or chocolate.
Put the banana into a bowl and mash with a fork. Whisk in the egg, milk and honey, if using. Then add all the dry ingredients and whisk again. Alternatively you can just whizz everything together in a blender.
Warm a large frying pan over a medium heat, add 1 tablespoon of oil and swirl it around the pan. Dollop in around 1 heaped tablespoon of the batter mixture to make an American-style thicker pancake, then continue to add 2 or 3 to the pan (don’t overcrowd the pan as it makes them difficult to flip). Cook for 2–3 minutes each side, only flipping when the underside is browned and has formed a light crust.
Remove from the pan when done on both sides and continue with the rest of the batter.
Plate the pancakes up in a stack and serve with your favourite toppings.
Re-Nourish: A Simple Way To Eat Well (Yellow Kite Books) is out now. Find out more about Rhiannon on rhitrition.com and @rhitrition. Read Rhiannon's tips on a healthy new year here.