We're big fans of Pancake Day here! Find out how our Worcester Branch Manager, Mike Burtenshaw, makes his.
Pancake batter ingredients
- 150g oats
- 4 egg whites
- Tablespoon of peanut butter
- Few splashes of almond milk
- Scoop of vanilla protein powder
- More blueberries, peanut butter and honey to serve
Blend all batter ingredients in a blender until smooth. You want to achieve a dropping consistency (i.e. the batter drops off the spoon but doesn’t run)
Heat some coconut oil in a frying pan and place spoonfuls into the pan, creating small circular pancakes. Cook briefly on one side, then flip to cook the other
Serve stacked, sandwiched together with more peanut butter, berries and drizzled with honey.