There is a huge list of benefits behind this amazing breakfast recipe. Protein pancakes are combined with briefly fried vegetables and served with boiled eggs for a perfect meal that will fill you up in no time. Optionally, top with some Greek yogurt or sour cream for even better taste. Enjoy!
Serves: 4
Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:
For the pancakes:
½ cup raw oats
3 tbsp all-purpose flour
3 tbsp buckwheat flour
3 eggs
1 cup cottage cheese
3 tbsp butter, melted
½ cup milk
1 tsp salt
2 x 40 gram scoop Blackbelt Whey Protein Concentrate Raw Protein Powder
For the topping:
2 eggs, hard-boiled
1 cup red bell peppers, finely chopped
½ cup green beans, pre-cooked
1 carrot, finely chopped
3 tbsp extra virgin olive oil
1 tsp sea salt
¼ tsp freshly ground black pepper
1 tbsp dried rosemary
Preparation:
Gently place the egg in a pot of boiling water. Cook for 12 minutes. Drain and set aside to cool.
Now, prepare the pancakes. In a large mixing bowl, combine oats with all-purpose flour, buckwheat flour, salt, and Blackbelt WPC Plain Protein Powder. Mix well and add melted butter. With a dough hook on, beat well on high – for one minute. Add eggs, one at the time, beating constantly. Finally, add cottage cheese and milk. Continue to beat until completely combined and smooth.
Grease a large pancake skillet with some oil. Heat up over medium-high heat and add two tablespoons of the batter into the skillet. Cook for 1 minute, or until all the bubbles disappear. Gently flip and cook for one more minute.
Remove from the heat and transfer to a serving plate. Set aside.
Meanwhile, heat up three tablespoons of olive oil over medium-high heat. Add bell peppers, carrot, and green peas. Stir-fry for 5 minutes.
Remove from the heat and serve with pancakes and eggs. Season with salt, pepper, and rosemary.
Nutrition information per serving: Kcal: 473, Protein: 30.2g, Total Carb: 26.5g, Dietary Fiber: 3.4g, Sugars: 5.2g, Fats: 28.4g
