Banana protein pancakes
These refined sugar free pancakes are perfect for breakfast or an after workout snack. You can make up the batter in advance and leave in the fridge for up to 3 days. I've served these with my favourite yoghurt from Hurdlebrook and blackberries. You can served with roast fruit, stewed apple or even peanut butter!
Ingredients (serves 6) from Farmdrop - use URBAN10 for £10 off your first order)
For pancakes
100g oats
1 ripe banana
300g cottage cheese
1 tsp ground cinnamon
1 tsp vanilla extract
4 eggs
1 tsp olive oil or rapeseed oil
- Add all the pancake ingredients except the oil to a bowl and blend with a hand blender or food processor.
- Heat a good non-stick frying pan and add the oil.
- Slowly drop tablespoon full of the pancake batter into the pan.
- Cook until the edges of each pancake roll up and there are bubbles in each pancake. This should take between 1 – 2 min
- Flip using a spatula and cook for another 1 minute.
- Serve immediately with the yoghurt and berries.
Farmdrop connect people directly with producers, so that you can get your hands the freshest seasonal food. It is delivered to your door the same day it leaves the fields and kitchens of local farmers and food makers.
We've setup the code URBAN10 for you to experience the simplicity of Farmdrop and their delicious farm to plate produce. This will give you £10 off your first order (you'll need to spend a minimum of £10.01 for the code to work)
If you don’t have any ripe bananas, pop the banana in the freezer for 10 – 15 min and it will blacken and soften.
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