90.7
CALORIES
8.3
PROTEIN (G)
7.2
CARBS (G)
2.5
FAT (G)
2
FIBRE (G)
Method
Blend the oats, yogurt, coconut flour, protein powder, eggs, raising agents, almond drink and vanilla until smooth.
Heat a non-stick pan over medium heat and add roughly one-ninth of the batter.
Cook for about 2 minutes, flip when set and cook the second side.
Repeat to make nine pancakes. Add optional toppings separately.
ALLERGENS
Contains egg, milk, oats and almonds. Check the protein powder label.
STORAGE & REHEATING
Cool promptly, refrigerate covered and use within 2 days. Reheat until piping hot.
COACH NOTE
Nutrition is per pancake. Count optional toppings separately.
EQUIPMENT
Blender, scales, non-stick frying pan, spatula and ladle.
PRACTICAL ADJUSTMENTS
Add a little extra almond drink if the batter is too thick. Verify the protein powder and drink labels.
FREEZER GUIDANCE
Freeze cooled pancakes between baking paper. Reheat until hot throughout.
DIETARY SUITABILITY
As written: vegetarian.
Vegan: requires egg and dairy-free replacements.
Gluten-free: use certified gluten-free oats and suitable labelled products.
Recalculate nutrition after substitutions.