Some mornings I just feel like pancakes. Or evenings as well, if I’m being honest. When I want to keep things nourishing and avoid a sugar crash, I’ve been making these Oat Bran Protein Pancakes.
Oat bran is slightly different to normal rolled oats as it’s made just from the bran of the oat. It’s slightly higher in fibre and has a chunkier texture. When mixed with some WPI you get a protein and fibre packed pancake that will keep you feeling full and satisfied.
I use almond milk to make these Oat Bran Protein Pancakes, but you can use any milk you like. For toppings, you can get creative with your favourite bits and pieces.
I’m loving the combination of blackberries with some coconut yogurt and melted dark chocolate drizzled over. The great thing about the dark chocolate drizzle is that some of it remains melted and the parts that hit the cold yogurt firm up so you get a bit of crunch.
4-6 small pancakes
For the pancakes
- 1/4 cup vanilla whey protein powder
- 1/2 cup oat bran
- 1 free-range egg
- 1/2 cup milk of your choice
- Coconut oil or butter for frying
- Natural yoghurt or coconut yoghurt
- Handful of berries
- 20g dark chocolate, melted
1Mix the protein powder and oat bran together in a bowl and make a well in the centre. Crack the egg into the well and gradually add the milk while beating everything together.
2Heat a fry pan over a medium heat. Add a little coconut oil or butter to the pan then fry the mixture in batches. The pancakes should be ready to flip when little bubbles start to form in the centre. Keeping them smaller makes them easier to flip.
3To serve, stack the pancakes up on a plate and top with some yoghurt, berries and melted dark chocolate.
Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.