After a very indulgent weekend away where I discovered the Hotel Chocolat Roast+Conch café, a sweaty gym workout and healthier breakfast was calling my name this morning! A month into the new year, it’s easy for healthy resolutions to fade away as strict diets become unsustainable and social calendars are finally revived after the long wait for January’s payday.
Whether you’ve made it to February with every workout ticked off or only managed a day before dreaming of selection boxes, adding this beautiful stack of gluten and sugar free pancakes to your arsenal is the perfect way to revive your enthusiasm for nutritious food. Using powdered peanut butter makes the pancakes as fluffy as America’s best but light as a feather, so you don’t need to wait until pancake day to enjoy them!
Each portion of pancakes contains only 226 calories (22g protein, 17g carbohydrate, 7g fat) so they’re the perfect foundation for a low carb or low fat meal. I like to add bananas after a workout to replenish my muscle glycogen levels, or top with nut butters and dark chocolate for a night-time snack.
The cooked pancakes keep really well in the fridge so are perfect for breakfast at work or on the go, but I love to save them for a lazy weekend brunch. Place a big stack on the table, let your friends help themselves to nut butters, berries and hot chocolate sauce then watch their mouths fall open when you tell them just how healthy the meal is!
This recipe is from adapted from my recipe ebook, where you’ll find lots more secretly nutritious recipes.
For the pancakes (serves two), you will need:
- 80g grated courgette
- 4 tbsp (30g) oat flour
- 1 tsp baking powder
- 4 tbsp milk of your choice
- 2 egg whites
- 1 scoop unflavoured or vanilla protein powder (I use unflavoured to avoid sweeteners), or 1 tbsp coconut flour
- 1 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tsp baobab powder (optional, adds sweetness)
- 1 tbsp Hale Naturals PPB*
- 1 – 2 tbsp cocoa powder (optional, but who wouldn’t want chocolate pancakes?!)
- Add the courgette and egg white to a mug or bowl and gently whisk together with a fork.
- Whisk in the dry ingredients, then the milk.
- Grease a frying pan with coconut oil and spoon the batter into the pan.
- Fry on a medium heat until the batter starts to bubble, then flip and cook for a further 90 seconds.
You can also make mini versions and dip into chocolate sauce, fondue-style…
My favourite toppings:
Nut butters – try sandwiching two spoonfuls of Meridian cashew butter and one of Hognuts bourbon vanilla crunch between two pancakes for the ultimate creamy whoopie pie, or spoon Hale Naturals’ PPB over your stack if you’re a peanut butter addict – it has 70% less fat than standard peanut butter so you can pour away!
Rich chocolate sauce – stir 1 tbsp cocoa powder (or 20g 90% dark chocolate to be really indulgent), and 1/2 tsp vanilla extract into 2 tbsp melted coconut oil, then add 150ml unsweetened almond milk.
Greek yoghurt – whip 1 tsp vanilla extract into 100g full fat Total Greek yoghurt for a creamy, high protein indulgence.
Berry coulis – avoid pre-prepared mixtures and simply microwave 100g frozen mixed berries and 1 tbsp water to save money and sugar.