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Upside Down Protein Pancakes
These protein pancakes pack a pineapple punch!
Serves 8|Takes 30
INGREDIENTS:
150g Flahavan’s Quick Oats
1 small pineapple
5 tbsp vanilla protein powder
1 tsp bicarbonate of soda
1 tsp baking powder
A pinch of salt
150ml milk
1 large egg
2 large egg whites
1 tbsp soft brown sugar
2 tbsp butter or coconut oil
For the lime maple syrup
30ml maple syrup
Juice and zest of ½ a lime
METHOD:
Remove the pineapple peel using a sharp knife and slice into 8 thin slices. Then, remove the core using a 3cm round cutter and trim into a ring shape using a 7cm round cutter. Finely dice any trimmings to serve alongside the pancakes.
Place the Flahavan’s Quick Oats into a food processor and process to a fine flour-like consistency. Place in a large mixing bowl with the protein powder, bicarbonate of soda, baking powder and a pinch of salt. Whisk to combine.
Using an electric hand whisk whip the egg whites until you have stiff peaks. Meanwhile, combine the whole egg with the milk and add this into the oat mixture. Then, carefully fold in the egg whites.
Heat a small knob of butter in a non-stick frying pan over a medium heat, place a ring of pineapple in the pan and sprinkle the top with a pinch of the soft brown sugar. Cook for 30 seconds before flipping over. Top the pineapple ring with a ¼ cup of the pancake batter and cook for 1 minute before flipping. Continue until all the batter is used up.
Whisk the maple syrup with the lime zest and juice. Drizzle the pancakes with the syrup and serve with a dollop of yogurt on the side. Enjoy!
