the wellness journal

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:

1. Add all pancake ingredients into a blender and blend until smooth. 
2. Heat a non-stick frying pan over medium-high heat and add coconut oil as needed (you will do this with every batch).
3. Using a tablespoon, scoop two tablespoons of batter for each pancake. 
4. Cook until bubbles appear on the surface and edges firm up. Flip and cook for a further 2 minutes. Repeat with remaining batter. 
5. Decorate your pancake stack with optional toppings of choice.