This recipe was taken from The Healthy Foodie and is such a great, nutritious breakfast idea which fills you up for hours because it’s full of protein! I couldn’t resist making this because I have been wanting to use up the bag of raspberries in my freezer and didn’t want to make a dessert out of them (even though this breakfast kind of tastes like it could be dessert!). I really like this take on pancakes as it’s full of natural protein rather than the store-bought stuff which I think ruins the flavour of anything it’s added to. The raspberry sauce is so good! If you let it get really thick, you could spread it on anything, just like jam but without all the preservatives. Thumbs up from me! Recipe below adapted from the original 🙂
Oatmeal Protein Pancakes with Raspberry & Chia Sauce (serves 1)
For the pancakes:
1/2 cup rolled oats
1/2 cup natural yoghurt or cottage cheese
1/2 cup egg whites
1/4 tsp baking powder
1/4 tsp cinammon
1/4 cup frozen raspberries
For the sauce:
3/4 cup frozen raspberries
1 tbsp agave syrup
1 tbsp chia seeds
1/4 cup water
1 tsp lemon juice
1. In a small pot, put in all sauce ingredients and cook on a low heat, stirring occasionally. After about 5 minutes it should have a thicker sauce consistency. Add more water if you like it more runny. Let the sauce cool and then puree in a blender.
2. Mix all the pancake ingredients (except for the raspberries) in a blender/food processor. Pour into a small bowl and fold in the raspberries.
3. Divide the batter into 2 or 3 portions and cook it on medium heat in a small pan. Flip when bubbles appear in the batter.
4. Serve the pancakes with the raspberry sauce and a sprinkling of nuts. Bon appetit!