Blueberry Oat Protein Pancakes
Makes 1 serving

INGREDIENTS
50 g Rolled oats (Dry weight.)
1 scoop, about 30 g Whey protein isolate (Values for an unflavoured or lightly flavoured isolate. A concentrate or a blend carries more fat and carbohydrate at the same scoop.)
1 large (55 g) Egg
1 white, about 33 g Egg white
70 ml Skimmed milk
Half a teaspoon Baking powder
80 g Blueberries
80 g Greek yogurt, 0% fat
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)

METHOD
1. Blend the oats, whey, egg, egg white, milk and baking powder to a thick, pourable batter. Let it stand for five minutes to thicken.
2. Heat a sprayed non-stick pan over medium-low heat. Ladle in small pancakes and drop a few blueberries onto each.
3. Cook for about two minutes until bubbles form and the edges look dry, then flip and give them one more minute.
4. Stack them with the yogurt and the rest of the blueberries.

Contains gluten cereals, milk and eggs.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Most whey powders contain soya lecithin, which counts as soya. Check the tub.

RECIPE NOTES
Whey batter burns before it sets if the pan is hot. Medium-low, and smaller pancakes than you think.
Half of the 52 g is the scoop of whey. Without it, these are oat pancakes with an egg, which is fine but a different number.

Full recipe: https://www.getfuel8.com/recipes/blueberry-oat-protein-pancakes
