Rolled oats – 40g
Quinoa Flakes – 30g
Protein Powder (I used gluten free!) – 2 Scoops
Almond Milk – 80mls or 1/4 cup
Whole Egg – 1 egg
Egg White – 1 egg white
Rice Malt Syrup
I combined the oats, quinoa flakes, protein powder, Almond Milk, Whole egg and egg white into a blender. Blend for a few seconds.
In the meantime I heated a non-stick pan with half a teaspoon of coconut oil. It didn’t need much time for the oil to heat up so you need to be quick!
Once I was happy with a nice thick but usable consistency, I poured the mixture into the pan. (Note: I tend to add more/less powder or quinoa flakes to make it thicker. If its too thick just add more almond milk…or even a splash of water if you like)
I prefer my pancakes thick and fluffy not flat and massive like I’m eating a pizza! So put in however much you like, let it cook for a few minutes until some bubbles appear…and then FLIP!
Because I don’t want to ruin the protein powder I’m using, I don’t like to cook these for too long in the pan.
Drizzle with rice malt syrup and serve with strawberries! Why?…because they’re awesome.. Now just eat…