Chocolate Protein Pancakes with Raspberries

Make chocolate protein pancakes with raspberries, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
40 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.)
2 tsp (6 g) Cocoa powder
1 large (55 g) Egg
80 ml Skimmed milk
Half a teaspoon Baking powder
A few drops Vanilla extract
100 g Raspberries
100 g Skyr
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.)
Ingredient notes on the recipe page.

METHOD
1. Blend the oats, whey, cocoa, egg, milk, vanilla and baking powder until smooth. The batter should drop off a spoon slowly.
2. Cook small pancakes in a sprayed pan over medium-low heat for two minutes a side. Cocoa batter shows no colour change, so go by the dry edges.
3. Stack with the skyr and pile the raspberries over, crushing a few.

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.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chocolate-protein-pancakes-raspberries

AI-generated images illustrating the recipe.

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