Blueberry and Banana Protein Pancakes

Blueberry and Banana Protein Pancakes

20 min
Sweetened with banana, these light and fluffy blueberry pancakes are made with oats instead of flour and egg whites instead of whole eggs.
https://arlauk.cmsstage.com/recipes/blueberry-banana-protein-pancakes/

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!
Tips

Gluten free oats can be used as an alternative. You can use vegetable oil instead if you don’t have coconut oil. Dessicated coconut works well too if you don’t have toasted coconut flakes.

Nutritional values

Nutritional value, per

Fibre 7.7 gram fibers
Protein 18.1
Carbohydrates 75.3
Fat 23.9 gram
Video
Arla LactoFREE | Blueberry and Banana Protein Pancakes Recipe

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
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