Healthy and Nutritious 'Protein Powerhouse' Pancake Recipe

Up until now, the healthiest part of Shrove Tuesday was the pancake race that preceded the feast. Unfortunately, you probably retired from the sport at about the age of twelve, and any health benefits that were reaped were swiftly negated by the subsequent gorging of sweet, buttery pancakes. But that’s all about to change, as we share a recipe that is low in fat, high in taste, and chock-a-block with protein.

The cooking of pancakes is traditionally a way to use up certain, more indulgent, ingredients in time for lent – a last, calorific hurrah, if you will. But with this particular recipe, you should be able to continue dining on the circular treat, guilt free, all year round. The addition of oats, nuts, peanut butter, and whey powder upgrade this recipe into a protein powerhouse, while the almond milk, coconut oil and banana introduce a cocktail of vital vitamins.


100g Whole-wheat Flour
1 Cup of Oats
2 Eggs
300ml Almond Milk
2 Scoops Whey Powder
Pinch of Salt
1 tbsp coconut oil, plus additional for cooking
2 bananas
Half cup mixed nuts
Peanut Butter


1. Mix the whey powder with the almond milk
2. Pour the flour, along with a pinch of salt, into a mixing bowl and make a well in the middle
3. Crack the eggs into the gap, and add 50ml of the almond milk mix and a tbsp of coconut oil
4. Start whisking from the centre, gradually drawing the flour into the middle
5. While continuing to whisk, gradually pour the remainder of the milk in until you’ve got a smooth, thick batter.
6. Stir in the oats
7. Heat the pan over a medium to high heat, and add the coconut oil
8. Ladle in the batter, and tilt the pan until it forms a thin layer over the entire surface
9. Cook for approximately thirty seconds, flip, and repeat
10. Forget sugar and lemon juice – serve with a couple of spoonfuls of peanut butter, crushed nuts and banana slices

Top Tips

  • Sift the flour. twice, to ensure there are absolutely no lumps.
  • Hold the sieve high so that the flour gets a good airing
  • Once mixed, leave the batter to for approximately thirty minutes to allow the starch in the flour to swell
  • If you're cooking a batch for a number of people, separate the prepared pancakes with a piece of kitchen roll

Got a better recipe for us? Share it in the comment box below, or let us know how you get on with the above. And once you’ve devoured your fair share, slip into a pair of Be An Athlete Sweatpants for comfort like you've never experienced before...

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