
Hey girls!
So, did you try our bath infusion from day 2? What did you think?
Today, we’re inviting you to discover the perfect recipe for your breakfast: healthy protein pancakes.
Simple, quick and delicious – we hope you’ll enjoy them!
Check out the recipe video on our YouTube channel.
Enjoy, girls!
See you tomorrow for the 4th surprise of this CelluBlue Advent Calendar!
What makes these protein pancakes different?
They’re a breakfast twist on classic pancakes. Some of the white flour is swapped for porridge oats, the eggs and a dairy product such as fromage frais or skyr bring protein, and added sugar is kept to a minimum. Most of the sweetness comes from a very ripe mashed banana instead. There’s nothing magic about them: they’re simply a more wholesome, less sugary take on the traditional recipe, and they work just as well on a weekday morning as on a lazy Sunday.
You’ll find the exact recipe from our video on YouTube. If you’d rather improvise with whatever’s in your cupboards, here’s an easy base you can tweak to suit your taste.
A simple base to get you started
For a small stack of pancakes, you’ll need:
- two eggs;
- one very ripe banana;
- four tablespoons of porridge oats, blitzed or left whole;
- three tablespoons of fromage frais or skyr;
- a little baking powder;
- a pinch of cinnamon (optional).
Mash the banana with a fork, then stir in the eggs and the fromage frais, followed by the oats, baking powder and cinnamon. Mix until you have a thick batter and leave it to rest for a few minutes so the oats can soften. Heat a lightly oiled non-stick frying pan over a medium heat, pour in a small ladleful of batter and flip the pancake once bubbles appear on the surface. Allow about a minute on each side.
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Topping ideas
- fresh seasonal fruit: strawberries, raspberries, blueberries, or pan-fried apple with cinnamon in winter;
- a spoonful of plain yoghurt or fromage frais;
- a teaspoon of almond or peanut butter, in moderation;
- a few chopped nuts or seeds for crunch;
- a drizzle of honey or maple syrup, as a treat: they are sugars too.
Tips for perfect pancakes
If the batter is too runny, add a few more oats; if it is too thick, add a splash of milk or plant-based milk. Don’t cook them over too high a heat, or the outside will brown before the middle is cooked.
The pancakes keep for a day or two in an airtight container in the fridge, and reheat in a few seconds in a frying pan or toaster. You can even make a bigger batch at the weekend and freeze them, separated with baking paper.
A balanced breakfast in practice
Serve your pancakes with a piece of fruit and an unsweetened drink: water, tea or coffee. On other days, mix things up with porridge, wholemeal toast or eggs. And if you’re not hungry in the morning, there’s no need to eat: listen to your body. What matters is the balance of the whole day, not one particular meal.
Frequently asked questions
Do I need to add protein powder?
No. Eggs and fromage frais are enough to make a more wholesome recipe than the classic version. If you do use a powder, read the label carefully and stick to the recommended amounts.
Can you make pancakes without eggs?
Yes: replace them with an extra banana and a splash of plant-based milk, plus a spoonful of ground flaxseed to bind the batter. The texture is a little softer, but they’re still just as tasty.
Can I make the batter the night before?
Yes, keep it in a covered container in the fridge and add the baking powder just before cooking. Give it a good stir first, as the batter will have thickened overnight.
Related articles
- 23 days to go until Christmas – December 2
- 21 Days Before Christmas – December 4th
- 20 Days Until Christmas – December 5
- How to slim your waist?
- Pretox before the holidays: a good idea?
- Which Cellublue products should you use after pregnancy?
Useful categories: Slimming Program.
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