Blueberry Protein Pancakes – it sounds like something you should eat at a health shop or a gym after training.

Good news. I made these Blueberry Protein Pancakes in my own kitchen in a few minutes. My family loved me for the whole Saturday after this delicious breakfast. In my house we would call these flapjacks, because for me pancakes are paper thin and enjoyed with cinnamon sugar. So whatever you fancy, flapjacks or pancakes, just make them. They are moreish and quite filling, so you can go about a bit of gardening without an hunger pains. If you love entertaining, this is the ideal item for your breakfast table. After baking the pancakes, they stay soft and fluffy for a long time, so it gives you time to spend with your guests.

I served mine with Fairview Full Cream Yoghurt that I sweetened with a little honey, blueberries, strawberries and of a little granola for a bit of crunch.

The perfect drink of course, Windfall Mendola Méthode Cap Classique. This spellbinding Blanc de Blanc boasts hints of peach, guava and orange blossoms on the nose that follow through onto the palate with beautiful nutty flavours – the perfect accompaniment to freshly baked pancakes

Blueberry Protein Pancakes

Yields 8 small pancakes ( I doubled the recipe)

Ingredients

1 cup/250 ml oats

2 bananas

4 eggs or 4 ‘flax’ eggs for a vegan version (1 tablespoon of flax seeds and 3 tablespoons of water replace one egg)

4 t/ 20 ml baking powder

1-2 scoops protein powder

Pinch of salt

Pinch of cinnamon

Handful of fresh blueberries

Method

Run everything through a blender until well mixed.

Heat a nonstick pan to medium heat. Add batter in small circles, sprinkle some fresh blueberries on top. Turn them over and cook until they are done.

Enjoy with honey, yogurt or maple syrup and coconut yogurt for a vegan version.

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