No post-pancake sugar high here! These pancakes are light, fluffy and seriously satisfying!
Prep Time 15mins + Overnight Cook Time 15mins Difficulty Easy Serves Makes ~8 Pancakes
Ingredients
4 x eggs, lightly beaten
250ml milk, 1cup, milkof your choice
90g rolled oats, (raw)
2g cinnamon, 1 tsp
5ml vanilla extract, 1 tsp
4g baking powder, 1 tsp
1 x lemon, zest of whole + juice of half lemon
40g protein powder
20g chia seed, 2 tbsp
250g ricotta
250g greek yoghurt, 1 cup, to serve
50g berries of your choice (fresh or defrosted from frozen), to serve
7g maple syrup, to serve
Method
Whisk together the eggs, milk, oats, cinnamon, vanilla, baking powder, lemon zest & juice, protein powder (if using) and chia seed in a bowl. If possible, do this the night before and let rest in the fridge overnight to allow the oats to soften (this makes for a much thicker and softer pancake)
In the morning, lightly fold through the ricotta into the mixture.
Heat a non-stick pan over med-low heat, with a spray of olive oil spray or spread of butter.
Spoon in the pancake mix into the heated pan – 3 large tablespoons of mix per pancake (or 100mL if pouring from a measuring jug).
Once bubbles start to form and the outside of the pancake begins to thicken, flip to cook the other side.
Set aside on a plate and cover with foil - keep warm in the oven on low heat if needed.
Serve topped with Syrup, Greek Yoghurt & Berries.
* For Gluten Free, use gluten free oats or quinoa flakes.