Protein pancakes

I make pancakes from scratch most mornings. Here’s my method:

1. Blend 45 grams of rolled oats.
2. Mix the blended oats with
   • a tablespoon of cornstarch,
   • half a teaspoon of baking powder,
   • 40 grams of vanilla protein powder,
   • a teaspoon of cinnamon,
   • half a teaspoon of nutmeg, and
   • a pinch of salt.
3. In a separate bowl, combine
   • two whisked eggs,
   • 120 grams of greek yoghurt,
   • a splash of milk,
   • a finely diced (almost mashed) banana, and
   • half a cup of blueberries.
4. Combine the wet and dry ingredients.
5. Make some coffee while the batter rests for 5–10 minutes.
6. Fry the batter on medium heat, flipping once when bubbles form.
7. Serve with yoghurt, strawberries, and a sprinkle of cinnamon.

The finished product looks like this:

I use oats, rather than flour, to make my pancakes slightly healthier and nuttier. Casein protein powder holds more moisture than whey; I use 20 grams of each. If I’m out of yoghurt, then I use cottage cheese. It tastes similar but burns easier and leaves more lumps. Sometimes I replace the banana and blueberries with pumpkin purée.

Happy stacking!