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
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 greek yoghurt, 1 cup, to serve
50g berries of your choice (fresh or defrosted from frozen), to serve
7g maple syrup, to serve
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.