High-Protein Baked Pancake
High-Protein Baked Pancake
This is a sweet start to the day without skipping the protein. With the higher protein, your energy lasts long into the morning, setting up your body to thrive.
Servings
1
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- 1 free-range or organic egg
- 60mL milk of choice
- 1 tbsp Greek yoghurt
- 20g protein powder
- ½ tsp vanilla
- 1 tbsp maple syrup
- ½ tsp baking powder
- 30g wholemeal spelt flour
- 1 tsp butter or coconut oil
- ¼ cup raspberries (fresh or frozen)
- 1 tbsp flaked almonds (or slivered)
- To serve
- 2 tbsp Greek yoghurt
- ¼ cup raspberries (fresh or frozen)
- 1 tbsp maple syrup (optional)
Method
- Preheat the oven to 180°C fan-forced.
- Place the egg, milk, yoghurt, protein powder, vanilla, maple syrup and baking powder into a jug and whisk to combine.
- Gently fold in the flour.
- Grease a shallow oven-proof bowl (approx. 15cm diameter) with butter or coconut oil. Pour in the batter.
- Top with the raspberries and almonds.
- Bake for 20 mins or until golden and puffed in the middle.
- Serve with yoghurt, raspberries (or another fruit) and maple syrup, if you like.
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