Breakfast Pancake
Courtesy of my nutritionist Martin MacDonald, Mac-Nutrition.com

 

Utensils: Ingredients (per person):

Microwave

Microwave bowl

Frying pan

60g Oats

25g Whey (see below)

1 Egg (Medium Free Range)

1/2 tsp Baking powder

1 tsp / 4g Coconut Oil

70g TOTAL 5% yoghurt

50g Berries

Water

 

Method:

1. Place oats in bowl and add enough water to just cover them. Place the bowl in a microwave and cook for 30 seconds on the highest setting.

2. Take the bowl out and add egg, whey and baking powder and mix.

3. Heat the coconut oil in a large non-stick frying pan and evenly distribute it (if you have excess liquid from the coconut oil soak it up with kitchen towel). Add pancake mixture to the frying pan and also evenly distribute.

4. When one side of the pancake is cooked, flip it over to cook the other – your pancake is ready to flip if you can scoop your spatchler under the pancake.

5. When ready carefully transfer your pancake from frying pan to the centre of your plate. Add yoghurt & fruit and serve!

6. Start steaming your broccoli & asparagus or start preparing your salad.

 

Serving suggestions: The pancake can be eaten cold but tastes best hot!

Whey: The flavour whey you use really will impact the taste of your pancake – 'Chocolate Nut' is the MacDonald original pancake flavour and it's always a winner, but if you have a sweet tooth, like me, you might like to try 'Banoffee'.
 

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