Protein rich, Fibre rich, Easy healthy pancakes
These simple fluffy pancakes are so versatile, you can add anything you like to them.
- 2 Eggs
- 2 Tbs Psyllium husk
- 2 Tbs Plain Greek yoghurt
- 1 Tsp Baking powder
While your pan is heating, lightly whisk all ingredients. If you let it sit for a minute, the psyllium will absorb some of the liquid and thicken the batter.
Pour pancake batter in lightly oiled pan – either one massive pancake, 2 medium sized pancakes, or a bunch of mini pancakes. Once the underside is golden brown and the pancake is no longer too runny, flip it over until the other side is lightly cooked.
If you have to make these in batches (I did one at a time), take note that the later pancakes may be thicker than the first due to the psyllium absorbing more liquid. This shouldn’t be a big deal, but you can always add a tablespoon or two of water to the batter to thin it out a bit.
I topped these with half a cup of frozen raspberries, nuked in the microwave until they went all juicy. If I had any 100% cacao lying around, a drizzle of that on top of the berries would have gone down a treat.
I used Chobani 0% Plain Greek Yoghurt. It has the highest protein content and tastes the best. You could also use vanilla yoghurt. If you don’t like dairy, you could try a couple of tablespoons of coconut cream instead of yoghurt.
Because these pancakes are plain, you can add anything you like to them. Natural butter with a sprinkle of sea salt, maple syrup, almond butter… If you can think of any other awesome toppings, let me know!
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