Protein pancakes with blueberries and maple syrup

Protein pancakes with blueberries and maple syrup: an easy breakfast with oats, banana, linseed and vegan vanilla protein powder.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 340 kcal per serving
• Protein: 22 g
• Fat: 5 g
• Carbs: 52 g

Ingredients

• 60 g rolled oats
• 1 banana
• 2 tbsp ground linseed
• 6 tbsp water
• 100 g blueberries
• 1 tbsp maple syrup
• 30 g vegan vanilla protein powder (unsweetened)
• 1 tsp coconut oil
• ½ tsp cinnamon
• 1 pinch of salt

Method

You’ll need: frying pan · blender · spatula

1. Stir the linseed into the water and leave to swell for 5 min.
2. Put the oats, banana, soaked linseed, protein powder, cinnamon and salt in a blender and blend into a smooth batter.
3. Leave the batter to rest briefly so the oats swell a little and the pancakes turn out fluffier.
4. Heat the coconut oil in a non-stick frying pan over a medium heat. Add the batter in small portions.
5. Cook the pancakes until bubbles appear on top. Flip them and cook the second side until golden brown.
6. Carry on until the batter is used up, and keep the pancakes warm briefly.
7. Stack the pancakes and serve with blueberries and maple syrup.

Good to know

When mornings need to be simple, these pancakes are just right. Soft, golden brown and pleasantly sweet – without much effort. A breakfast like this simply feels good.

Swaps

Blueberries → raspberries (a little more fibre) | Maple syrup → almond butter (not sweet, but adds fat and a little protein; contains tree nuts) | Coconut oil → avocado oil (neutral in flavour and heat-stable) | Vanilla protein powder → soya yoghurt as a topping (less processed, with some extra protein)

Allergens

No egg or milk; depending on the vegan protein powder, it may contain soya. Generally suitable for children if the protein powder is chosen to suit their age; fine in pregnancy. Contains: gluten (oats).

Dairy-free recipes