Protein Pancakes with Chocolate Bananas and Blueberries
The pancakes are light in texture yet filling. They are great for breakfast, lunch or as a high protein snack. Bananas and blueberries add fibre and vitamin C. Dark chocolate is a great source of zinc and iron but you can use less or leave it out if you like.
-
Preparation Time:
7 - 10 Mins
-
Cooking Time:
10 Mins
-
Serves:
4
Ingredients
- 75g of gluten free porridge oats
- 1 teaspoon of gluten free baking powder
- 20g sorghum flour
- 2 medium bananas(ripe)
- 300g of low fat cottage cheese
- 1 large egg
- 1 teaspoon of natural vanilla extract
- 50g blueberries
- 15ml olive oil
- 50g of dark chocolate melted (ensure it is gluten free variety)
Method
- Blend all the ingredients, except blueberries and one of the bananas in a food processer or with a hand blender.
- Divide in four and pan fry on one side until golden in colour. Turnover and sprinkle on the blueberries and push into the mixture. Flip onto the blueberry side for 1 minute.
- Transfer to baking tray and bake at 160c for 7 minutes.
- Serve with sliced banana drizzled with melted dark chocolate.
Nutritional Breakdown
(Per Serving)
- 324kcal
- 13g Fat
- 5.1g Saturates
- 33g Carbohydrates
- 16g Sugars
- 4.1g Fibre
- 16g Protein
Share With Friends
All recipes developed by the Coeliac Society are nutritionally checked by our in-house team of dietitians and chefs. Please note all nutritional information is per 1 serving. Please refer to recipe overview for number of servings in recipes.
Facebook
Twitter
Print
Email
Recipe Developed By
