Protein pancakes

A nourishing, protein-rich breakfast for the whole family.

I'm a big believer in starting the morning with a good amount of protein. It helps keep us feeling satisfied, supports steady energy levels and gives our bodies the building blocks they need to function well throughout the day.

But some mornings, I just don't feel like eating meat or having a savoury breakfast. And that's where these protein pancakes come in.

They're fluffy, delicious, easy to make and packed with nourishing ingredients like Greek yoghurt, eggs and protein powder. The boys absolutely love them too, which makes them a regular in our home.

Why I Prioritise Protein in the Morning

After a night of fasting, our bodies are ready to be nourished.

Protein is essential for so many functions in the body, from building and repairing tissues to supporting muscle health, hormone production and immune function.

Starting the day with a protein-rich breakfast can help:

• Keep you fuller for longer, reducing the urge to constantly snack throughout the morning.
• Support more stable energy levels, especially when protein is paired with fibre and healthy fats.
• Support muscle growth and repair, which is important for adults and growing children.
• Provide essential amino acids that our bodies need for everyday functions.
• I personally notice that when I start my day with a nourishing, protein-rich breakfast, I feel much more satisfied throughout the morning.

And while I love a good breakfast with eggs or meat, sometimes I simply want something sweet and comforting.

These pancakes are my answer.

Ingredients

Dry ingredients

• 80g organic spelt flour or oat flour
• ½ tsp bicarbonate of soda (baking soda)
• ½ tsp baking powder
• 2–3 scoops protein powder (depending on your preferred brand and serving size)
• 2 tbsp coconut sugar
• Pinch of sea salt

Wet ingredients

• 200g Greek yoghurt
• 2 eggs
• 1 tsp vanilla bean extract
• Method

1. In a large mixing bowl, combine the flour, bicarbonate of soda, baking powder, protein powder, coconut sugar and salt.
2. In a separate bowl, whisk together the Greek yoghurt, eggs and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and gently mix until combined. Avoid overmixing.
4. If the batter feels too thick, add a small splash of milk until you reach a thick but spoonable consistency.
5. Heat a frying pan over medium-low heat with a little (or a lot) butter.
6. Spoon small portions of batter into the pan and cook for approximately 2–3 minutes, until the edges begin to set.
7. Flip gently and cook for another 1–2 minutes, until golden and cooked through.
8. Serve warm with your favourite toppings.

 

Enjoy!