I’m glad to finally bring you the first post of my ‘Wednesday Cookery Series’. I realised I didn’t do anywhere near enough cookery/baking posts and they’re something that I really enjoy doing, so hopefully this is the start of a weekly post. Inspired by the Good Food Eat Well Show the first 8 weeks are going to be based on health foods or healthy alternatives which will show you that you don’t need to compromise taste to make something that’s healthy.
I’m starting this series with a simple alternative to pancakes – Protein Pancakes – full of, you guessed it, protein and won’t give you that dreaded ‘carb overload feeling’.
Pulsin* sent me some of their products to incorporate within this series and I have used their Soya Protein sachet for these pancakes. Pulsin have a range of ‘tasteless’ protein powders meaning you can add them to almost anything, sweet or savoury, in order to help you work towards your 50g daily allowance of protein.
Soya Protein is low in carbs, fats, dairy free, vegan and gluten free with no added sugars or sweeteners. ‘Vegetarians, vegans, athletes, those on a weight loss diet or those looking to boost their immune system can all benefit from supplementing their diet with a natural protein powder’.
It took me a while of playing around with quantities to figure out the right ratios for the ingredients but these amounts worked the best, play around with them all you like but DO NOT add more water thinking you’ll make more pancakes, A thinner mixture will not cook properly and taste vile (trust me, I did this). If you want more just double/triple even quadruple ALL of the ingredients.
125ml hot water
2 large egg whites
1/4 teaspoon cinnamon
10g (1/2 sachet) Pulsin Protein Powder*
+ Toppings of your choice
Makes 4 pancakes
1. Mix oats with hot water just like you would when making porridge, leave to stand for a few minutes so the mixture goes fluffy.
2. Separate the egg whites into another bowl, add the protein powder and mix together. I got a chance to use my new Nova Multi-Quirl Whisk and this stage and it made life so much easier, 15 seconds and the mixture was blended perfectly (more about this whisk in next weeks post).
3. Add the egg whites and protein mix to the oats along with the cinnamon and a dash of lemon juice for flavour, almond or vanilla essence is also popular at this stage if you with to add that instead. I also added some sliced blueberries but these can be added afterwards, if at all.
4. Heat up a pan, ideally ceramic so you don’t need to add extra fats to cook, if you don’t have a ceramic pan I’d recommend Fry Light 1% Fat Spray. Add the mixture to the pan and cook the same as you’d usually cook pancakes making sure one side is cooked before flipping it over and cooking the other side.
5. Add the toppings of your choice and enjoy. I added blueberries and honey.
Have you tried a healthy alternative to pancakes before? What did you think?
*This post contains PR samples