I tend to find that grain free pancake recipes that use protein powder are usually dry, crumble apart when you try to flip them in the pan and lack taste. I have experimented with a few recipes over the years and have finally found a delicious and blood sugar friendly pancake recipe.

The protein powder that I use and have recommended to clients for years is Nu Zest. It’s free of common allergens, it’s made from high quality pea protein and is sweetened naturally with stevia. Use code StephJayne for 20% off!

If you have dark chocolate chips or blueberries to add to the batter mix then absolutely feel free! It only makes them more delicious…

Now, onto a very simple but very tasty recipe:

Ingredients (serves 2):

• 3 scoops plant based vanilla protein powder
• 1 large banana
• 3 tsp cinnamon
• 80-120ml plant milk (I use almond but oat/soy/rice milk works just as well)
• 1 tsp baking powder
• 1 large egg
• 2 tbsp coconut oil (for frying)
• A pinch of salt
• Toppings: Coconut yoghurt & nuts of choice (I love pecans and pistachios)

Method:

Simply mash the banana to a thick paste. If there are a few lumps left this is perfectly fine. Add the egg and mix until combined. Add the cinnamon, salt, protein powder, baking powder and mix until it forms a thick paste. Now add enough milk to create a batter consistency.

Leave the mix for 10 minutes. This makes a difference to how the pancakes turn out so don’t skip this step (however tempting).

In a hot pan, add a little coconut oil and fry for 3-4 minutes on both sides. Serve and top with your choice of toppings. Enjoy!