These pancakes make a great breakfast or brunch, and turn out like a light and fluffy American pancake but with the added bonus of the complex carbs in the oats, and added protein. I suggest you use a spatula to flip them rather than a toss, as they are slightly more delicate than a traditional pancake.
- 100g porridge oats
- 150ml skimmed milk
- 1 scoop (26g) MyProtein vanilla whey protein
- 1 egg
- 50g natural yogurt
- 50g blueberries
- 25g pistachio nuts (shelled)
1Put the oats, milk, protein powder and the egg into a blender and blitz together until you have smooth batter.
2Heat a non-stick frying pan over a medium heat, and rub around with a bit of oil on some kitchen towel.
3Pour a ladle of batter into the pan, and cook for around 2 minutes until bubbles begin to rise and the batter appears to have dried on the surface
Gently flip the pancake and cook on the other side for another minute.
4Serve immediately with natural yogurt, a scattering of blueberries and pistachios and a drizzle of honey.