There is nothing quite like a stack of warm pancakes topped with creamy yoghurt, fresh berries and a generous drizzle of something delicious - especially when those pancakes also offer a little extra protein.
These Creamy Vanilla Goat Whey Pancakes are made with banana, egg, almond meal and our Australian Goat Whey Protein. They’re naturally sweet, beautifully satisfying and simple enough to make for an everyday breakfast or post-training treat.
In the interests of full disclosure, my first attempt was terrible. 😂 I cooked the pancake over high heat and the mixture didn’t contain enough moisture or fat, resulting in something remarkably dry and rubbery. A bit like a tyre. Whey protein sets quickly when heated, so this is one recipe where I strongly recommend resisting the urge to get too imaginative with the quantities!
The ripe banana, almond meal, milk and a little fat in the pan all help keep this version soft and tender, while the baking powder gives the pancakes some much-needed lift. Cook them gently over low-to-medium heat, make several small pancakes rather than one enormous one, and remove them from the pan as soon as they’re cooked through.
Serve them warm with Greek yoghurt, berries, sliced banana and maple syrup, honey - or, if you’re feeling adventurous, a little chilli honey.
Makes 3–4 small pancakes | Serves 1
1 small or ½ medium ripe banana
1 egg
1 heaped tablespoon Creamy Vanilla Goat Whey Protein
2 heaped tablespoons almond meal
¼ teaspoon baking powder
Pinch of sea salt
1 tablespoon milk of choice, more if necessary
Butter or coconut oil, for cooking
To serve
Greek yoghurt
Fresh berries
Remaining banana, sliced
A drizzle of maple syrup, honey or chilli honey
Mash the banana thoroughly in a bowl. Add the egg and one tablespoon of milk, then whisk until well combined.
Stir through the goat whey, almond meal, baking powder and salt. Allow the batter to rest for two minutes. Check the consistency: it should be thick but easily spoonable. Add the remaining tablespoon of milk if it seems too thick.
Heat a little butter or coconut oil in a non-stick frying pan over low-to-medium heat. Spoon the batter into the pan to make three or four small pancakes. Cook gently for approximately 1½–2 minutes, until the edges look set and small bubbles begin appearing on the surface.
Flip carefully and cook for only another 30–60 seconds, or until just cooked through. Avoid pressing them down with the spatula.
Serve immediately with Greek yoghurt, berries, sliced banana and your drizzle of choice.
