Blueberry Protein Pancake Stack
Makes 12 x 60g pancakes
200g wholemeal self raising flour
1 teaspoon baking powder
Pinch of salt
Pinch of cinnamon
250ml milk of choice
50g Greek yogurt
1 teaspoon vanilla essence
Squeeze of lemon juice
Combine all ingredients (expect the blueberries) in a bowl and mix well.
Fold in blueberries.
Heat a hot plate to a medium-high heat.
Melt a touch of butter or coconut oil in the pan.
Add a ladle of the pancake mix. Cook on one side until bubble start to form (around 2-3 minutes) then carefully flip.
Cook for an addition 1-2 minutes on the remaining side before serving.
Continue with the remaining mix until all pancakes are cooked.
Best served warm with your choice of toppings. We used maple syrup, fresh lemon juice, coconut sugar and additional fresh blueberries.
Per serve (1 x 60g pancake) / 100g
Energy (kJ): 460/767 | Protein (g): 5.8/9.6 | Fat (g): 3.3/5.5 | Saturated Fat (g): 0.5/0.9 | Carbohydrates (g): 12.8/21.4 | Sugar (g): 1.5/2.5 | Sodium (mg): 127/211