Pancakes don't have to be associated with being unhealthy. These low carb pancakes are a great option for days when you're activity levels are that bit lower.
Anti-oxidants play a role in protecting our cells from damage caused by free radicals. The presence of free radicals in the body is increased following periods of strenuous activity or injury to the body.
Health Benefits
These light and fluffy American style pancakes are low in carbohydrates and high in fibre. You can use whichever fresh fruit you have to hand in this recipe, we used antioxidant-rich blueberries and strawberries.
Expert Tips
These gluten-free pancakes would work well as a high protein breakfast or dessert on a non-training day.
Equipment
Non-stick pan
Ingredients
3Free-range egg
1scoopWhey protein powder(chocolate or vanilla)
1tbspCoconut flour
1tspSalt
1tspBaking soda
1tspVanilla extract
1tspApple cider vinegar (lemon juice also works)
150gBlueberries
100gStrawberries(chopped)
1tspCinnamon
1tbspCoconut oil
1
Instructions
Beat eggs and mix with the remaining ingredients except for the fruit, cinnamon and oil.
Mix the pancake batter together well before gently combining with half of the blueberries.
On a medium to high heat using a non-stick pan with coconut oil, cook pancakes for 3 minutes or until bubbles start to form on the surface, flip and cook for a further 30 seconds.
Serve with blueberries, strawberries and a sprinkle of cinnamon.