Shake up your usual routine with a special treat that’s perfect for the festive season. Because if you can’t push the boat out at Christmas, when can you? And this might just be the most Instagrammable breakfast yet.
Surprisingly easy to make, these pancakes are also loaded with 20g of protein per serving, making them a delicious way to support your training goals. Can’t say no to that.
Servings: 6 pancakes
Ingredients
- 1 banana
- 1 egg
- 190ml milk
- 150g oats
- 1scoop Impact Whey Protein (Chocolate)
- 25g cacao
- 1 tsp. baking powder
- 100g cream cheese
- 8-10g Impact Whey Protein (Desired flavour, for the frosting)
- 1-2tbsp. Milk (for the frosting)
- A couple drops red and purple food colouring
- Edible glitter (optional)
- Squirt whipped cream (optional)
Instructions
First, add all of the pancake ingredients to a blender and blend until smooth.
Next, preheat a non-stick frying pan, add a little low-fat cooking spray or oil, and then pour about 1/6th of the pancake batter into the pan. Cook for 1 & a half minutes on one side, flip, and then around a minute on the other side.
Repeat for the remaining batter.
To make the frosting, add the cream cheese to a bowl along with your desired flavour of Impact Whey Protein and mix until completely smooth. Then split the mixture into 2 smaller bowls – leave one frosting white (if white), but add a few drops of red and blue food colouring to the other. Stir through until you get a purple colour, adding a little bit of milk if you need to loosen the consistency.
Now build your stack – layer the pancakes with the white frosting between each one, then add the purple frosting at the top.
To finish off, spray with edible gold glitter and add a squirt of whipped cream. Magic.
| calories 379 kcal |
| totalFat 12g |
| totalCarbohydrates 44g |
| protein 20g |
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