Protein Pancakes with Skyr and Berries
Fluffy pancakes made with oats, banana and skyr – with around 40 g of protein per serving, this breakfast keeps you full for hours and still tastes like the weekend.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- Easy
Method
-
Finely grind the oats in a blender. Add the banana, eggs, skyr, milk, protein powder, baking powder and salt and blend into a smooth batter. Let the batter rest for 5 minutes.
-
Heat a non-stick pan over medium heat and brush it lightly with oil. Add 2 tbsp of batter per pancake and spread it out slightly.
-
Cook the pancakes for about 2 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes. Repeat with the remaining batter.
-
Stack the pancakes, top with skyr, berries and zero syrup and garnish with mint.
Covered, the batter keeps in the fridge for up to a day – give it a quick stir before cooking. For a chocolate version, replace 1 tbsp of oats with cocoa powder.
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