Chef's Diaries: Mini Stack Pancakes

June 23, 2017

Let's face it, everyone and I mean everyone loves pancakes; they're just a great way to start the day, although I am one for having them at any time of the day! They're also perfect for a match-day breakfast and what's more, when using this recipe, you can eat them guilt free, as they contain penty of goodness and nutritional value.

Check out the Video Below!

Ingredients 

  • 2 ripe bananas
  • 2 eggs, beaten
  • 50g rolled oats
  • ½ tsp cinnamon
  • 2 tsp sunflower oil
  • 40g blueberries
  • 40g raspberries
  • 4 tbsp low-fat Greek-style yogurt
  • 4 tsp maple syrup
  • Protein Powder (optional - if you add this then you'll have to increase the volume of yoghurt)

Protein: 8g

Method:

  1. Blend the bananas, eggs, rolled oats and cinnamon and process until smooth. Allow to stand and thicken for 20-25 minutes.
  1. Heat a non-stick frying pan until hot. Add a little oil and a spoonful of batter to the pan – you can cook 2-3 pancakes at a time. Gently cook for 2-3 minutes on each side.
  1. Pile three pancakes on to each plate and top with berries, yogurt and maple syrup.

One, delicious breakfast!


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