Gingerbread and Blueberry Protein Pancakes Recipe
Saturday, 9th August, 2014
To make 2 medium-large pancakes you will need:
1 egg white
1 large scoop of protein powder – (MyProtein Vanilla)
½ cup porridge oats
¾ medium banana
½ cup of milk
1 cup blueberries
½ teaspoon of ground ginger
¾ teaspoon of cinnamon
½ teaspoon of nutmeg
(vanilla essence/ baking soda optional)
I’ve wanted to make protein pancakes for a while but thought they were going to be a little too much hard work or contain too many ingredients. This was up until the point where I decided to actually look into recipes and finally realised not only are they super easy to make but I already had everything I needed in the kitchen!
Before you start I’ll be honest, you will need a blender as it is a simple case of throwing in all your ingredients, whizzing them up and pouring them into your hot pan without any whisking, mixing, airing or waiting around. Hand blenders could be used but the ingredients need to be finely blended so I’m not 100% sure the hand blender will work but you could by all means give it a try.
We recently bought the Breville Blend Active which ive got to hand it to them, this Is the best blender I’ve ever used and the great thing about it is the blending tube turns into a drinks bottle! Simply unscrew the blade and pop on one of their bottle tops, perfect for on the go or throwing it back in the fridge for later.
So lets start breakfast!
To make the base for your pancakes throw in your banana, egg white, oats, milk, protein powder and spices. Vanilla essence is only an option as our protein powder is already flavoured but if you’re using the plain stuff I’d recommend adding just a splash. Baking soda is also option if you like your pancakes a little more ‘fluffy’ however I like mine quite thick and less airy. Whizz up your ingredients into a fine but thick liquid and set aside.
Heat your pan up with the smallest amount of oil or alternatively use a spray oil and wait for it to bubble. We actually used a wok as the base was the perfect size for a pancake! Once the pan is hot pour in your pancake mixture ( covering the base of the pan) and throw in a few blueberries, spreading them out evenly.
Whilst your pancake is cooking you’ll want to make your blueberry compote to pour over the finished grub. Simply heat up a regular semi-deep pan, throw in your blueberries and stir for 2 minutes. Adding a teaspoon of powdered sweetener at this point is optional but the blueberries are sweet enough! Your blueberries should turn into saucey sweet goodness but should have a handful of blueberries still hanging around in there. Take off the heat and set aside.
After 3-4 minute lift up one side of your pancake to check it is turning brown, once brown flip over and cook for another 3-4 minutes.Once the pancake is completely brown on both sides the best way to check it is cooked throughout is scaping and poking it with a spatula… professional huh? The pancake should feel crispy on the outside (test by scraping the spactula over) and bouncy (poke it). If it feels a little too mushy still then throw it back on the heat for a further 2 minutes.
Now simply plate up, add your blueberry compot and anything else you want too add. We added extra banana slices and a drizzle of honey!
These pancakes are super healthy as they’re made from the rawest of ingredients, so although they are a weekend treat, they’re guilt free!