High Protein Blueberry Pancakes

These pancakes, high in protein and offering 5 grams per serve, are also satisfying and delicious.

Great for breakfast, as a post workout snack, or to have at anytime of the day when hunger hits.

And kids will love them too as they are perfect for lunch boxes.

Makes 25

 Ingredients:

• 375 grams smooth light ricotta

• 300 grams silken tofu

• 4 eggs

• 2 tsp vanilla

• 1 Tbsp. caster sugar

• 2 and ½ cups gluten free self-raising flour

• 1 ½ cups skim milk

• 2 cups frozen blueberries

• 2 Tbsp olive oil

Method:

1. Separate 4 eggs into yolks and egg whites, then set aside.

2. In a large bowl mix together the ricotta and silken tofu until smooth.

3. Then add the egg yolks, vanilla, and sugar and mix until creamy.

4. Add flour and mix through thoroughly then beat in the milk until smooth, then set aside.

5. Now whisk egg whites until foamy than fold into the pancake mixture, carefully fold the blueberries in.

6. In a large frying pan over high heat drizzle over olive oil, then dollop a ¼ cup of the pancake mixture in. Repeat if pan allows for another 2 pancakes. Then turn down heat to medium.

7. When mixture starts to bubble, flip over pancake, and cook on other side until golden. Lift out onto a plate lined with paper towel and repeat steps 6 & 7 until all the mixture is finished.

8. Serve with fresh fruit in season and a dollop of plain or Greek yoghurt.

9. Enjoy!

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Nutritional analysis per pancake

• Energy:               107 Cals/ 449kJ

• Protein:                                      5g

• Fat:                                       3.4 g

• Saturated fat:                   1.0g

• Carbohydrate:                    14.2g

• Sugars:                                  3g

• Fibre:                                    1g

• Sodium:                           1 99mg