Pancakes

7th February 2016

It's pancake day on Tuesday so what could be a better way to start my blog than with pancake recipes. I have two recipes which I use time and time again and they are delicious! I've included options within the ingredients to suit all kitchen cupboards and also the macros.

The first one is a traditional pancake recipe and makes crepe style thinner pancakes.  The second recipe is a current favourite, they're protein packed and really fluffy. Don't forget to comment below if you try them, or tag me @lucy_fitness in your pictures on Instagram and of course most importantly don't forget to add lots of yummy toppings!

 Protein pancakes topped with frozen raspberries, frozen blueberries and Madagascan vanilla and baobab Oppo ice-cream

Protein pancakes topped with frozen raspberries, frozen blueberries and Madagascan vanilla and baobab Oppo ice-cream

Crepe Recipe

Ingredients

  • 100g plain flour or 100g oats (blitzed in a blender)
  • A big pinch of salt
  • 1 tsp baking powder
  • 150ml semi-skimmed milk*
  • 1 egg
  • 1 tsp of butter or 1 tbsp Lucy Bee coconut oil (plus extra for frying)

*I use dairy milk but feel free to substitute this with an alternative milk of your choice

Method:

Combine the ingredients in the order listed above, either by hand or with a blender. Heat a non-stick pan on high heat, add a little butter or coconut oil and then pour quarter of the mixture into the pan. Heat for approximately two minutes until the pancake begins to stay firm and then flip. Heat both sides until golden and then add toppings.

Macros: P6 F5 C17

Protein Pancakes

Ingredients

  • 1 scoop MyProtein Instant Oats or 100g oats whizzed in a blender
  • 1 scoop MyProtein Unflavoured Impact Whey
  • 1 tsp stevia
  • 1 tsp baking powder
  • 1 egg
  • 150ml semi-skimmed milk*

*I use dairy milk but feel free to substitute with a milk or your choice

Method:

As above - Combine the ingredients in the order listed above, either by hand or with a blender. Heat a non-stick pan on high heat, add a little butter or coconut oil and then pour quarter of the mixture into the pan. Heat for approximately two minutes until the pancake begins to stay firm and then flip. Heat both sides until golden and then add toppings. 

Makes 4. Each pancake Macros: P8 F3 C9

Enjoy. Lucy x