Jamie Oliver

Protein pancakes

Protein pancakes

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    396
    20%
  • Fat
    18.4g
    26%
  • Saturates
    2.8g
    14%
  • Protein
    17.4g
    39%
  • Carbs
    44.9g
    17%
  • Sugars
    28.9g
    32%
  • Salt
    0.38g
    6%
  • Fibre
    6.8g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Maddie Rix

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Ingredients

  • 100 g oats
  • 2 large free-range eggs
  • 100 g cottage cheese
  • 1 banana
  • 1 pinch of baking powder
  • 1 splash of almond milk
  • groundnut oil
  • TOPPINGS
  • 4 tablespoons almond butter
  • 2 teaspoons runny honey
  • 4 tablespoons fat-free Greek yoghurt
  • 4 fresh figs
  • 1 pear
  • 1 apple
  • 1 handful of pomegranate seeds
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Jamie Magazine
Recipe From

Jamie Magazine

By Maddie Rix

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.
  2. Prepare all your toppings in small bowls, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.
  3. Heat a frying pan over a medium heat, brush with oil, then pour out any excess.
  4. Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.
  5. Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.
  6. Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yoghurt.

Tip

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Nutrition per serving
  • Calories
    396
    20%
  • Fat
    18.4g
    26%
  • Saturates
    2.8g
    14%
  • Protein
    17.4g
    39%
  • Carbs
    44.9g
    17%
  • Sugars
    28.9g
    32%
  • Salt
    0.38g
    6%
  • Fibre
    6.8g
    -

Of an adult's reference intake