I make pancakes from scratch most mornings. Here’s my method:
- Blend 50 grams of rolled oats.
- Mix the blended oats with
- a tablespoon of cornstarch,
- half a teaspoon of baking powder,
- 30 grams of vanilla protein powder,
- a teaspoon of cinnamon,
- half a teaspoon of nutmeg, and
- a pinch of salt.
- In a separate bowl, combine
- two whisked eggs,
- 100 grams of greek yoghurt,
- a splash of milk,
- a finely diced (almost mashed) banana, and
- half a cup of blueberries.
- Combine the wet and dry ingredients.
- Make some coffee while the batter rests for 5–10 minutes.
- Fry the batter on medium heat, flipping once when bubbles form.
- 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 the former and 10 of the latter. 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!