When I posted these protein pancakes to my Snapchat last week (come say hi @rosemarymaccabe), I got so many snaps asking for the recipe. And, I mean, it’s not complex – but I decided to be a dickhead and make everyone wait for the blog post, knowing I’d gone to the bother of taking pictures. I mean, if you put in the astounding effort of taking badly lit pictures with your phone…
Anyway, these have been an absolute godsend on my clean eating mission. Word of warning: I’m not 100% allowed to have these. Let me explain. On a Saturday, post-workout, if I’ve stuck to my macros and been, quite literally, saintly all week, I can make protein pancakes as a clean treat. But I wouldn’t be busting ’em out every day.
For one, I’m not allowed to have any fruit. “No fruit on the way down!” chirped my trainer Niamh (Lift Training Studios), happily. I also don’t have carbs like oats, sweet potato, brown rice unless I’ve done a workout. So, on rest days, my carbs (I have a 50g allowance) come from broccoli, spinach and so on. On workout days, I’m allowed to go a little wild! Hence, the protein pancakes.
This recipe serves one, and will make either one enormous pancake – which is handy if you’re lazy, because making the small ones is slightly more time-consuming – or four small ones, and you can do whatever you want with toppings. I like some form of nut butter, bacon and raspberries; here, I’ve added a little bit of honey and I’m using cashew butter, which is incredible.
If you’re not the type to have fresh raspberries in the house 24/7 (honestly, who is?), do frozen ones and defrost them right before eating – so you get nice, mushy raspberries which provide a really great contrast with the nut butter and the pancakes… My mouth is watering just thinking about them – and I’ve just had my dinner!
Anyway, no point wittering on any more – recipe time!
4-ingredient protein pancakes
- Blend 1 banana, 2 eggs, 30g of oats (I use Flahavan’s organic and, if you have cup measures, it works out at around 1/3 cup) and a teaspoon of cinnamon in a blender – mine’s a Nutribullet, but any kind of hand blender will work!
- Heat up a teaspoon of coconut oil in a hot pan. When the oil has melted, lower to around 75% of the max.
- Fry your pancakes! Once they start to bubble, turn ’em over.
- Top with the toppings of your choice, and enjoy!