Berry Protein Pancakes

Pancakes aren’t just for pancake day! This berry pancake recipe is packed full of nutrients from the berries, and has added protein! They are so delicious, and work as a yummy sweet breakfast or as an afternoon snack throughout the week!

Makes: 6-8 pancakes

Time: 15 minutes

Ingredients

2 handfuls fresh or frozen raspberries

2 handfuls fresh or frozen blueberries

2-3 tbsps water

70g (GF) oats

2 tbsps yoghurt of choice

50ml unsweetened almond milk

2 scoops vanilla protein powder

Drizzle of olive oil for cooking

Topping suggestions

Yoghurt of choice

Almond butter

You will need

1 Pan

Stove

1 Frying pan

Blender/Hand blender

Method

1. Add your raspberries, blueberries and water to a pan and simmer on a stove for 5-8 minutes, adding more water if it begins to stick, simmer until reaches jam like consistency.

2. Once berries are cooked blend your berries, oats, yoghurt, milk and protein powder to make pancake batter.

3. Heat your olive oil in your frying pan to prevent sticking, and add your batter to the pan in little pools. Half of the batter mixture should make 3-4 pancakes.

4. Cook your pancakes for 1 minute and then flip and cook the other side for a further 1 minute.

5. Remove your cooked pancakes from the pan and repeat again with your remaining batter mixture.

6. Serve, and add your toppings!

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Milks: if you have been advised to avoid lactose, you can try lactofree milks or a variety of nut milks such as almond/hazelnut or macademia - make sure they are calcium enriched!

Yoghurts: if you have been advised to avoid lactose, you can try lactofree yoghurts, coconut yoghurts or soya yoghurt (e.g. alpro plain; <125ml).

Protein Powders: For low FODMAP protein powders opt for whey isolate or certified low fodmap proteins, try to opt for ones that don’t have a lot of added sugars or artificial sweeteners.