Makes: 8
Ingredients
For the batter:- 5 tbsp. Instant Oats
- 1 scoop Vanilla Impact Whey Protein
- 6 egg whites
- 120ml milk of choice
- ½ tsp. baking powder
- 2 tbsp. Almond Butter
- Coconut Oil
For the topping:- 1 tbsp. Almond Butter
- Handful raspberries
Method
1. In a large mixing bowl, whisk the Instant Oats, the scoop of protein, baking powder and egg whites. Add milk to the oats gradually while stirring. Add the almond butter and continue mixing until smooth.
2. Heat a pan over low heat and rub the bottom of your pan with a paper towel soaked with coconut oil to keep the pancakes from sticking.
3. Cook for around a minute and flip the pancake.
4. Cook a minute more, then remove from heat.
5. Continue until there is no more batter.
6. Top with almond butter and raspberries and devour.Enjoy this recipe? Check out more delicious fitness recipes.
NUTRITIONAL INFORMATION
PER PANCAKE
| calories | 122 |
| totalFat | 4 |
| totalCarbohydrates | 9 |
| protein | 13 |
Jennifer Blow has a Bachelor of Science in Nutritional Science and a Master of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research.
Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living.
Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level.
Find out more about Jennifer’s experience here: https://uk.linkedin.com/in/jennifer-blow.
In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.
