Wednesday, 8 October 2014

Vanilla Coconut Protein Pancakes




One of the delicious recipes from Perth Fit Chix Breakfast workshop hosted by Naed Nutrition held last month. This was a crowd pleaser and a nutritious breakfast option


Serves 2

Ingredients

·         2 tbsp buckwheat flour
·         2 tbsp almond meal
·         3 tbsp whey protein powder  (use pea for dairy free)
·         1/2 tsp baking powder
·         pinch of salt
·         1/2 tsp chia seeds
·         1 tbsp shredded unsweetened coconut
·         1 egg
·         1tsp of vanilla essence
·         2-4 tbsp almond milk
To serve
·         1 tbl shredded unsweetened coconut to serve
·         2-3tbl yoghurt to serve



Method
1. Combine all the dry ingredients in a bowl. 
2. Then add wet ingredients (start with 2 tbsp of almond milk and add more accordingly.  Every protein powder is different so to avoid getting batter that’s too thin, adjust accordingly) and stir together. 
3. Heat a pan and spray with non-stick cooking spray. 
4. Pour 2 tbsp of batter to form each pancake. 
5. Cook a few minutes.
6. Once it starts to bubble on top, flip and cook an additional minute or two. 
7. You’ll get exactly 4 pancakes if you measure (and use a spatula to scrape the bowl).



Nutrition Information
Servings per package:
2.00

Serving size:
110.00
g

Average
Quantity per
Serving
Average
Quantity per
100 g
Energy
1220
kJ
1110
kJ
Protein
21.5
g
19.5
g
Fat, total
16.9
g
15.3
g
- saturated
6.7
g
6.1
g
Carbohydrate
10.8
g
9.8
g
- sugars
4.4
g
4.0
g
Sodium
182
mg
166
mg



For more information on healthy breakfast simply email Sinead at naednutrition@gmail.com