Protein Pancakes

Breakfast is considered an important meal because it breaks the overnight fasting period, replenishes your supply of glucose and provides other essential nutrients to keep your energy levels up throughout the day. 

While cereal or toast may seem easy and convenient, these high-carbohydrate choices lead to elevated blood sugar levels which drop quickly and soon leave us feeling tired and hungry. Research shows that a breakfast high in protein actually stabilizes blood sugar and keeps us full much longer than a carbohydrate based one. In fact, adding more protein to your diet is the easiest and most effective way to lose weight.

A protein-rich breakfast has two other significant benefits besides keeping you full longer:

Eating a high-protein breakfast supports brain function and leads to increased alertness throughout the morning.

A high protein breakfast is satisfying to the body. This satisfied feeling helps reduce cravings and snacking. When we eat foods that have little nutritional value (or not enough fat), we are left unsatisfied. This unsatisfied feeling often leads to excessive cravings and extra snacking as we look for satiety.

Pancakes aren't just for Sunday brunch. With the right mix, pancakes can provide your body with ridiculous amounts of protein. Check out our healthy and super delicious recipe below.


100g oats
2 large free-range eggs
100g cottage cheese
1 banana
1 pinch of baking powder
1 splash of almond milk
groundnut oil


4 tablespoons almond butter
2 teaspoons runny honey or rice malt syrup
4 tablespoons fat-free Greek yogurt
1 fresh figs
1 apple
1 handful of pomegranate seeds


Blitz all the pancake ingredients (except the oil) in a blender until smooth, adding an extra splash of almond milk if it’s too thick.

Prepare all your toppings in small bowls, slicing the figs. Core and coarsely grate the pear and apple, then toss with the pomegranate. Set aside.

Heat a frying pan over a medium heat, brush with oil, then pour out any excess.

Drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.

Carefully flip with a palette knife and cook for a few more minutes, or until the pancakes are lightly golden and cooked through. Transfer to a plate.

Layer the pancakes up with the fruit and almond butter, drizzle over the honey and spoon on the yogurt.