Post workout pancakes

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They’ll hit the spot

These delicious high protein pancakes will hit the spot post workout, aiding in recovery & muscle repair.

They also make for a great snack in the afternoon when you’re looking for a ‘pick me up’ bite to eat. And because of their high protein and moderate fat content, your energy will be sustained to carry you through until dinner time.

Speaking of dinner, they would also pass for a delicious sugar free dessert the whole family will love. Winner!!

This recipe will make 2-3 servings, depending on how hungry you are.

Hot tip* If you’ve never made pancakes before, be warned that the first one always sucks, and looks rather unappealing. The trick is to use a non-stick pan, with butter, but don’t add more butter after the first one. Also, don’t heat the pan too hot, this recipe burns really easily.

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Protein pancakes

Fuel for recovery, sustained energy, hormone health, and good poo’s ;-)

recipe

Ingredients

1/2 cup ricotta

1/2 cup milk of choice (I used almond)

1 scoop vanilla protein powder

1/2 cup LSA

1/4 cup oats (whiz in a nutribullet to a fine powder)

1 tsp baking powder

1 egg

1/2 tsp cinnamon

1/4 tsp nutmeg *optional

pinch of sea salt

Method

  1. Combine all ingredients in a mixing bowl until it forms a very smooth batter

  2. Using a non-stick pan, turn on to a low-medium heat and melt 1 tsp of butter, ghee or coconut oil.

  3. Once hot, use a ladle, spoon 1 or 2 dollops of batter into the pan to make 1 or 2 pancakes. If your pan is roughly the size of a dinner plate, you can do 2 at the same time. You can always make them smaller and do 3-4 at once.

  4. Smaller pancakes will actually work better and flip easier.

  5. Cook for 3-4 minutes each side, when you can see that the edges are lightly cooking, flip over, or at least check to see if it’s ready to flip by lifting a corner. They should be a medium brown. Darker compared to normal flour pancakes.

  6. They’re ready when the batter in the middle is cooked. It shouldn’t feel wobbly. More bouncy and firm.

Serve with fresh fruit, yoghurt, and a sprinkle of seeds for crunch.

Georgie Gorman