Breakfast
Brunch
Psyllium & Pea Pancakes
Serves
1
Prep in
5 minutes
Cooks in
10 minutes
These pancakes are super protein rich, packed with fibre, beautifully fluffy & the best start to a sunny day.
Because the pancakes themselves are so well considered you can layer up the fruit first thing with no concern about imbalanced blood sugar or sweet cravings later.
Key Facts
- Gluten free
- High in protein and fibre
- Well balanced
- Fuller for longer
Ingredients
- 30g GF jumbo oats
- 5 psyllium husk
- cinnamon
- 50g frozen peas
- 1 egg & 1 egg white
- CHLORELLA YOGHURT
- 1 sachet Sun Chlorella granules
- 1 heaped tablespoon of protein powder (I use Motion Nutrition)
- Almond yoghurt
- TO SERVE - frozen berries & tahini
Preparation
01
Mix oats & cinnamon with 1/2 cup of boiling water, leave to sit for 5 minutes.
02
Meanwhile mix yoghurt, chlorella & protein powder in a separate bowl.
03
Add psyllium to oats, whisk in. Then whisk in theegg & egg white before folding in the peas. Spoon into a hot, dry frying pan & cook until golden & flippable. Cook until firm when pressed.
04
Serve with yoghurt & toppings.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
