Perfectly balanced, these protein-packed pancakes are designed to fuel your muscles and boost your strength gains post-workout. They are easy to make, delicious, and provide essential nutrients for recovery and growth.
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| Name | amount | RDA |
|---|---|---|
| Carbohydrates | 45g | 16% |
| Fat | 5g | 7% |
| Calories | 350 | 18% |
| Protein | 30g | 60% |
| Energy | 1464 kJ | 17% |
| Sodium | 250mg | 11% |
| Carbs | 45g | 16% |
| Iron | 3mg | 17% |
| Vitamin D | N/A | N/A |
| Manganese | 1.8mg | 78% |
| Sugars | 12g | 24% |
| # | Name | quantity | image |
|---|---|---|---|
| 1 | rolled oats | 100 |
|
| 2 | egg whites | 4 |
|
| 3 | banana | 1 |
|
| 4 | whey protein powder (vanilla) | 30 |
|
| 5 | baking powder | 5 |
|
| 6 | almond milk | 120 |
|
| # | Steps |
|---|---|
| 1 | In a blender, combine the rolled oats, egg whites, banana, whey protein powder, and baking powder. Blend until the mixture forms a smooth, thick batter. |
| 2 | Gradually add almond milk to the batter while blending, until the desired pancake consistency is achieved. |
| 3 | Heat a non-stick skillet over medium heat and lightly grease it if necessary. |
| 4 | Pour a portion of the batter onto the skillet to form a small pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes. |
| 5 | Repeat until all the batter is used, serving the pancakes warm. Optionally, top with fresh fruit or a drizzle of natural nut butter for extra flavor. |
