Get your fill of good ol’ American-style pancakes, without even having to step foot into a diner. This delicious recipe is another easy-to-follow kitchen creation from our ambassador, Niall Kirkland — if you want to see more from him, check out his insta @niallkirkland.
Irresistibly thick and fluffy, a stack of these will really take your brunch game to new heights — plus, they’re loaded with protein, making them a great addition to your training routine. Hitting your daily intake just got real tasty.
The world is your oyster when it comes to toppings, but if we’re sticking to American-style here, then it’s got to be a whole load of maple syrup, with either classic blueberries or sizzling streaky bacon.
Get flippin’
Makes: 5 pancakes/1 stack
https://youtu.be/WLAx0Tpa_Wk
Ingredients
For the pancakes:
- 1 banana
- 2 eggs
- 40g coconut flour (or use shredded coconut)
- 60g oat flour (or use whole oats)
- 1 tbsp. Greek yoghurt
1 scoop Impact Whey Protein (Vanilla) - 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- ¼ tsp. salt
Optional toppings:
- Handful blueberries
- 1 tbsp. Greek yoghurt
1 tbsp. Sugar-Free Syrup (Maple)
or
1 tbsp. Sugar-Free Syrup (Maple) - 2 rashers streaky bacon
Method
1. Add all of the pancake ingredients to a food processor and blend. (See the video for the desired consistency of the pancake batter, you may need to add a splash milk if it’s too thick, or some more oats if it’s not thick enough).
2. Heat a non-stick pan on a low heat and add a ladle/large spoonful of pancake mixture to the pan.
3. Cook each pancake for roughly 90 seconds before flipping and cooking for another minute. You should aim to get a total of five pancakes from the mixture.
4. Stack your pancakes and then add toppings of your choice. Tip: try heating the maple syrup in the microwave for 30 seconds, it makes it nicer!
Nutritional info per ½ stack:
| calories | 313 |
| totalFat | 10 |
| totalCarbohydrates | 33 |
| protein | 21 |
