Pancakes, the best way to start the day… According to my darling girl anyway! I have cooked this recipe so many times, even she knows how to make it now.

This version of pancakes is a healthier alternative to your traditional type, without sacrificing on flavour or texture. Consisting of staple pantry items, you will be able to whip these up whenever you like!

If you are serving these for breakfast, they team up perfectly with a side of Greek yogurt, berries and a drizzle of maple syrup. Alternatively, they are a fantastic addition in a lunch box. Simply serve as is, or smear some butter, jam or honey between two pancakes.

 

Protein Pancakes
 
Prep time
Cook time
Total time
 
Storage: They will keep in the fridge for up to two days. I like to make a double batch and have them on hand, ready for when hunger strikes.

Variations: I love to add a handful of blueberries or a mashed banana to the batter to change it up. For something a bit more decadent, spoon a little Nutella over the batter once it has been poured in the pan…YUMMMMM!
Serves: 8
Ingredients
  • 2 eggs
  • ¾ cup (100g) wholemeal flour
  • ½ cup (120g) greek yogurt
  • 1 teaspoon vanilla essence
  • 1 tablespoon water (used to thin out the mixture)
Method
  1. Place all of the ingredients in a blender and blitz on high for 20 seconds (Thermomix: 20 seconds/speed 6). If the batter is too thick, add another tablespoon of water.
  2. Leave the batter to rest for at least 15 minutes.
  3. Heat a frypan over low heat and drizzle some olive oil in the pan.
  4. Add a few tablespoons of batter, per pancake, into the pan leaving some space between each one to allow them to expand.
  5. Cook the pancakes for 2 – 3 minutes, or until little bubbles appear on the surface. Flip, and cook for another 1 – 2 minutes, or until golden.
  6. Transfer to a plate and repeat with the remaining batter.
 

Have you made this recipe?
I’d love to know how it turned out for you! Please leave a comment below and share a picture on Instagram with the hashtag #bylaradee.