Protein pancakes

With 29g of protein in each serving, this delicous breakfast stack is the perfect fuel after exercise. Complete with layers of yogurt, seeds and blueberry chia jam

Prep:20 mins
Cook:20 mins

Serves 2
Easy

Nutrition per serving

kcal 798
fat 32g
saturates 8g
carbs 91g
sugars 39g
fibre 15g
protein 29g
salt 0.3g

Ingredients

2 tbsp ground flaxseeds
20g ground almonds
300ml soya milk
200g quinoa flour
1 medium banana, mashed
2 tbsp maple syrup
coconut oil, for frying
200g blueberries, mashed
2 tbsp chia seeds
1-2 tbsp maple syrup, to taste
2 tsp lemon juice
100g coconut yogurt or Greek yogurt
1 tbsp pistachio nuts or pumpkin seeds, chopped, toasted if you like
2 tsp hulled hemp seeds
mixed berries

Tip

Quinoa flour

If you can't find quinoa flour you can grind uncooked quinoa grains to flour in a high-speed blender.

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Method

In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.