571
CALORIES
48.3
PROTEIN (G)
78.2
CARBS (G)
7.5
FAT (G)
7.2
FIBRE (G)
Method
Blend the oats, Greek-style yogurt, measured drink, egg if listed, baking powder and flavourings until smooth; rest for 5 minutes.
Heat a good non-stick pan over medium-low heat and spoon in four small pancakes.
Cook until the edges set, turn carefully and cook the second side until done.
Serve with the measured fruit or yogurt; unlisted toppings are not included.
ALLERGENS
Contains / check: Contains milk and oats.
STORAGE & REHEATING
Cool promptly, refrigerate and consume within 2 days; reheat cooked portions until piping hot.
COACH NOTE
All oils, sauces and toppings are measured; unlisted extras are not included in the displayed nutrition.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use only like-for-like ingredients with verified nutrition data; recalculate after changing products or quantities.
FREEZER GUIDANCE
Freeze cooled pancakes between sheets of baking paper for up to 1 month.
DIETARY SUITABILITY
As written: Vegetarian, high protein. Recalculate after substitutions.