These pancakes are my favourite breakfast recipe yet! Perfect for a leisurely weekend brunch, they’re also a delicious midweek breakfast as they’re ready in just 10 minutes. The pancakes are completely sugar, sweetener and gluten free thanks to The Organic Protein Company’s whey*, the only whey I’ve found which does’t even have emulsifiers or other processing ingredients in. The recipe below uses egg whites, cannelini beans and two types of protein powder to pack in a big protein punch and keep you feeling full til lunchtime. I’ve used 100% pure whey and That Protein’s pumpkin & chia seed powder* to create an amazingly creamy taste but you can easily swap the whey for another plantbased protein or oat flour for a vegan dish. If you can resist indulging immediately, the cooked pancakes keep for a couple of days in the fridge and make great on-the-go snacks, perfect for a light pre workout meal.
RECIPE (serves one): — 2 egg whites
— 1.5 tbsp mashed cannelini beans
— 40g grated courgette
— 1 tbsp milk (I used almond milk)
— 2 tbsp @thatprotein pumpkin & chia powder
— 1 scoop @theorganicproteinco whey
— 0.5 tbsp coconut or oat flour
— 1 tsp vanilla extract
— 1 tsp baking powder
— 80g raspberries
Whisk the beans into the egg whites, then add the courgette & milk. Beat in the dry ingredients then smash and add in half the raspberries.
Fry 2 tbsp of the batter in a hot pan then stack up your pancakes and add all the toppings.