I didn’t plan on sharing this recipe as it’s not your American style fluffy pancakes, but instead a stack of pancakes that are low-GI, low sugar and high in protein. Wow they sound boring already, but trust me they are delicious!
What makes these pancakes so fabulous is how they support the body, pre and post workout- ensuring your muscles are fueled and have a chance to repair.
As we know this is not only important for our bodies overall health, but also how we progress during our training.
So fuel up friends!
Love Alex. xx
1 cup mylk
½ ripe banana
½ cup quick cooking oats
2 tbsp corn flour
1 scoop of protein powder (I use Vega’s vanilla or chocolate flavour)
Pinch of salt
Heat a frypan over medium, high heat.
Add all pancake ingredients to a smoothie blender and blend until smooth.
Using an ice-cream scoop, scoop the pancake batter onto the hot pan, being careful not to over crowd it.
Cook the pancakes on one side until bubbles form and pop, before flipping over.
Allow to cook on the other side for a further 30 seconds.
Transfer the pancakes onto a plate and repeat the process.
Once not pancake batter remains, top your pancakes with your favourite toppings - I like almond butter, yoghurt, fresh berries and banana slices.