Feed Your Future Dietetics Protein Pancakes
Difficulty level: Easy
Time to prep and make: 15-20 minutes
Yield: 3
Ingredients
- ¼ cup of pecans
- 2 large eggs
- ¾ cup of Greek yoghurt
- 1 ½ tablespoons of honey
- ½ teaspoons of vanilla extract
- 2 tablespoons of milk
- ¾ cup of wholemeal flour
- 1 teaspoon of baking powder
- 2 teaspoons of cinnamon powder
- ½ cup of diced sweet potato
Directions
1. Place the diced sweet potato into a small pan. Boil the sweet potato until soft and then mash.
2. In a food processor add pecans and pulse until nuts are ground into a fine powder.
3. In a large bowl mix the eggs, pecans, yoghurt, honey, vanilla, milk, and sweet potato until smooth.
4. Sift the flour into the bowl. Add the baking powder and cinnamon and mix well.
5. Heat a large non-stick frying pan over medium heat. Tip: do not use any oil or butter in the pan for best results)
6. Spoon large spoonsful of the mixture into the pan and cook until you see bubbles on top of the pancakes, flip it over and cook for a further 1 minute. Repeat this for all the pancakes.
7. Optional: Serve with a side of berries, a dollop of Greek yoghurt and dust with cinnamon.
Note: To further enhance protein content add additional yoghurt/nut butter/custard
