These protein pancakes are light, fluffy, and full of that sweet, nutty flavour — the kind of brekkie that feels a little indulgent but still keeps you going.
INGREDIENTS
1 scoop My New Tum Whey Protein
120g egg whites
1 whole egg
4 tbsp. rolled oats
1 tbsp. almond butter (or peanut butter)
1 tsp. ground cinnamon
1 tsp. coconut oil
60g raspberries
1 tbsp. maple syrup
INSTRUCTIONS
Pop the egg whites, whole egg, rolled oats, My New Tum Whey Protein, almond butter and cinnamon in a blender and whiz for 20-30 secs.
Heat the coconut oil in a nonstick pan, add the pancake batter and cook for a few minutes each side.
Serve while warm, topped with raspberries, a drizzle of maple syrup, or anything else you fancy,
Did you make this WLS-friendly recipe?