Blueberry and Banana Protein Pancakes

Name: Blueberry and Banana Protein Pancakes
Prep time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 100 ml semi-skimmed milk; 4 Medium Free-Range egg whites; 2 Ripe bananas; 60 g rolled oats; 1 tsp baking powder; ½ tsp vanilla essence; pinches salt; 80 g blueberries; 2 tbsp coconut oil (melted); 2 tbsp Toasted coconut flakes; 2 tbsp honey; Arla® LactoFREE Whipping and cooking cream

Sweetened with banana, these light and fluffy blueberry pancakes are made with oats instead of flour and egg whites instead of whole eggs.

Ingredients

Semi-skimmed milk	100 ml
Medium Free-Range egg whites	4
Ripe bananas	2
Rolled oats	60 g
Baking powder	1 tsp
Vanilla essence	½ tsp
Salt	pinches
Blueberries	80 g
Coconut oil (melted)	2 tbsp
Toasted coconut flakes	2 tbsp
Honey	2 tbsp
Arla® LactoFREE Whipping and cooking cream

Instructions

Step 1

In a blender, whizz together 50 ml of the milk, egg whites, 1 banana, oats, baking powder, vanilla and salt until smooth. Let it stand for 10 minutes, then fold in half the blueberries.

Step 2

Preheat a large, non-stick frying pan over a medium heat. Brush the pan with a little oil, then, in batches, pour about 50 ml batter per pancake into the pan, leaving space between each pancake – you might have to do it in batches.

Step 3

Cook for 2 to 3 minutes or until bubbles form on the surface of the pancakes. Flip and cook for 1 to 2 minutes or until golden brown. Wipe the pan between batches, brushing with more oil as needed.

Step 4

Lightly whip the Arla LactoFREE Whipping Cream. Slice the remaining banana. Serve the pancakes in stacks with whipped cream, sliced banana, the remaining blueberries, coconut and a drizzle of honey.

Enjoy!