Team Sky Chef Søren Kristiansen shows us how to whip up high protein pancakes fit for cyclists. Give your Pancake Day indulgence a nutritional boost!
Ingredients
1 Egg 1 Tablespoon of Sugar 1 Scoop CNP Peptide 150ml – 200ml Semi Skimmed Milk 50g Plain Flour 1 Tablespoon of Olive Oil 30g Yogurt 1 Tablespoon Flax Seeds
Makes 4 pancakes
Method
Mixing
Crack the eggs into a mixing bowl. Add the sugar. Add the CNP Peptide. Whisk together. Slowly add the flour and a tiny bit of olive oil, then add the milk slowly, whisking to a smooth batter.
If you have the time, allow the batter to rest for 30 minutes but this isn’t necessary.
Cooking
Heat the pan over a moderate heat wiping it with a little olive oiled kitchen paper.
Ladle some batter into the pan and tilt the pan to spread thinly around the base in an even layer.
If the pan is the right temperature it should take no longer than 10-30 seconds to cook one side.
Ease a spatula or fish slice under the pancake and flip onto the other side, cook for a further 10-30 seconds until golden brown before turning out onto a warm plate.
Finishing
Once you have your pancakes on the plate, dress with fat free Lake District Dairy Co. Quark, and a sprinkling of flax seeds and fruit to taste.
Nutrition (per pancake) approx.
130 kcal 3.5g Fat 15g Carbohydrates Protein 10g
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