Is there anything better than the smell of pancakes cooking in the morning? Don’t wait for Sunday to enjoy a pancake breakfast as a treat – these lean green protein pancakes are the perfect post-workout breakfast or snack with added nutrition from Shine Greens and baby spinach. Make a pancake stack and get creative with your favourite toppings.
(Makes 8 pancakes)
Ingredients:
- 1 large banana
- 1 cup rolled oats (ground into flour in blender before use for a smoother consistency)
- 2 eggs
- 1 egg white
- 2 tbsp vanilla or neutral-flavoured protein powder
- 1 handful baby spinach
- 1 Shine Greens sachet
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of cinnamon powder
- Pinch of sea salt
- Coconut oil for cooking
Optional toppings:
- Coconut yoghurt
- Maple syrup
- Berries
- Slivered almonds
- Nut butter
- Banana
- Passionfruit pulp
Method:
- Add all pancake ingredients into a blender and blend until smooth.
- Heat a non-stick frying pan over medium-high heat and add coconut oil as needed (you will do this with every batch).
- Using a tablespoon, scoop two tablespoons of batter for each pancake.
- Cook until bubbles appear on the surface and edges firm up. Flip and cook for a further 2 minutes. Repeat with remaining batter.
- Decorate your pancake stack with optional toppings of choice.
