Protein pancake stack

Protein pancakes

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(2 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 2

With 29g of protein in each serving, this delicous breakfast stack is the perfect fuel after exercise. Complete with layers of yogurt, seeds and blueberry chia jam 

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal798
  • fat32g
  • saturates8g
  • carbs91g
  • sugars39g
  • fibre15g
  • protein29g
  • salt0.3g
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Ingredients

    For the batter

    • 2 tbsp ground flaxseeds
    • 20g ground almonds
    • 300ml soya milk
    • 200g quinoa flour
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 1 medium banana, mashed
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • 2 tbsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • coconut oil, for frying

    For the blueberry chia jam (makes 200ml)

    • 200g blueberries, mashed
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    • 2 tbsp chia seeds
    • 1-2 tbsp maple syrup, to taste
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 2 tsp lemon juice

    For the stack

    • 100g coconut yogurt or Greek yogurt
    • 1 tbsp pistachio nuts or pumpkin seeds, chopped, toasted if you like
    • 2 tsp hulled hemp seeds
    • mixed berries

    Method

    1. In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.

    2. Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.

    3. Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.

    4. Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.

    5. Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.

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    Comments, questions and tips

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    richardberkley
    15th Jun, 2016
    This is also high calorie and high sugar. Need to watch that too when promoting it as high protein!
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