Blueberry and Banana Protein Pancakes

Name: Blueberry and Banana Protein Pancakes
Prep time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 100 ml Arla Cravendale Semi Skimmed Milk 2L; 4 egg whites; 2 Ripe bananas; 60 g rolled oats; 1 tsp baking powder; ½ tsp vanilla extract; pinches salt; 80 g blueberries; 2 tbsp coconut oil (melted); 2 tbsp Toasted coconut flakes; 2 tbsp honey; whipped cream

Sweetened with banana, these light and fluffy blueberry pancakes are made with oats instead of flour and egg whites instead of whole eggs.

Ingredients

100 ml Arla Cravendale Semi Skimmed Milk 2L
4 Egg whites
2 Ripe bananas
60 g Rolled oats
1 tsp Baking powder
½ tsp Vanilla extract
pinches Salt
80 g Blueberries
2 tbsp Coconut oil (melted)
2 tbsp Toasted coconut flakes
2 tbsp Honey
Whipped cream

Instructions

In a blender, whizz together 50 ml of the milk, egg whites, 1 banana, oats, baking powder, vanilla and salt until smooth. Let it stand for 10 minutes, then fold in half the blueberries.
Preheat a large, non-stick frying pan over a medium heat. Brush the pan with a little oil, then, in batches, pour about 50 ml batter per pancake into the pan, leaving space between each pancake – you might have to do it in batches.
Cook for 2 to 3 minutes or until bubbles form on the surface of the pancakes. Flip and cook for 1 to 2 minutes or until golden brown. Wipe the pan between batches, brushing with more oil as needed.
Serve the pancakes in stacks with whipped cream, sliced banana, the remaining blueberries, coconut and a drizzle of honey.