Breakfast
Protein pancakes with strawberries
Fluffy skyr pancakes with fresh strawberries
- Ready in 25 min
- 444 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 444
- Protein
- 28 g
- Carbs
- 45 g
- Fat
- 15 g
Ingredients
- 60 g oat flour
- 1 pcs eggs
- 130 g skyr
- 120 g strawberries
- 5 ml olive oil
Method
- Whisk the oat flour, egg, half the skyr and a pinch of salt into a thick, smooth batter, adding a little water if it's too stiff to drop from a spoon. Leave for 5 minutes.
- Hull and slice the strawberries.
- Heat a non-stick frying pan over a medium heat and brush it with a little of the olive oil.
- Drop in spoonfuls of batter and spread them to about 1 cm thick. Cook for 2–3 minutes until bubbles appear and the underside is golden, then flip and cook for 2 minutes more until cooked through. Repeat with the rest of the batter, oiling the pan lightly each time.
- Serve the pancakes topped with the rest of the skyr and the strawberries.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens