If you’ve got a fussy eater, you’re likely to worry about how your child will cope during a school day. They might have started the day off with a very mediocre breakfast, and you just know they won’t eat much during morning tea or lunch. How will their energy levels be, how will they focus, how will they be the best version of themselves – when they’re hungry!!! Breakfast time has always been a battle in our house, with many of the preferred options high on sugar and low on sustenance. Enter these protein pancakes. They have changed breakfast time for us, there are no more battles (in fact, they beg for them!), and I know they are fuelling the kids well for a busy day. So it would be rude of me to not share this little gem of a recipe with you! I make a batch of these each Monday and store in the fridge before reheating a serve in the microwave each morning. Unlike traditional pancakes, the best way to describe these is porridge in a pancake. It has a vanilla oat flavour, but looks just like a pancake. I cook them the size of pikelets and 4-6 of these are eaten by my eldest every morning!
- 2 tbsp melted butter
- 150g greek yoghurt
- 1/2 cup milk
- 2 cups of oats
- 3 eggs
- 2 tbsp honey
- 1 tsp vanilla
- 1 tbsp baking powder
- Put all your ingredients in a blender and blitz it until smooth. Depending on the brand of greek yoghurt, I’ve found sometimes it comes out a little thick. You can still cook with it this way, but if I need to stretch it a bit further to ensure I get enough for the week, I’ll add a bit more milk to thin out the mixture.
- Cook in frying pan as per regular pancakes.
- Serve with whatever toppings you like, we love maple syrup!