It is a rare scorcher of a day here in the UK....the summer of 2021 hasn't been the best but it's certainly made up for it this weekend and I am loving it (albeit my appreciation is coming from the shade as I am fully ensconced underneath a garden parasol)!
Before it got too hot this morning, I made a batch of these banana and tahini protein pancakes. The protein comes from a good quality protein powder (I use the unflavoured varieties from Pulsin) but if using protein powder isn't your thing then you can replace it with.a scoop of oats instead (less protein but good slow release fibre). All you need is a blender and a frying pan and some nice toppings...I ate this morning's batch with vanilla flavoured greek yogurt, griddled nectarines and a blueberry sauce.
I'd love to know if you make them; I find them filling with the addition of protein powder and including protein with breakfast is a really good way to start the day as it keeps blood sugar levels stable which is much needed when you are having a sweet start!
Enjoy,
Tracy xx
Recipe: Ingredients to make 6 pancakes:
1 banana
1 tbsp tahini
2 heaped tbsp protein powder (or porridge oats)
1 egg
1/2 tsp baking powder
pinch of cinnamon (optional)
1 tsp coconut oil
To make:
blend everything except the coconut oil together (so easy - you could mash it together if you don't want to use the blender)
melt the coconut oil over a low to medium heat
add small ladles of mixture to the pan and when bubbles appear on the surface, check that the bottom is nicely brown and flip over
For the nectarine and blueberries:
1 ripe nectarine, sliced
100g blueberries
1 tsp honey
add the nectarine slices to a frying pan over a medium heat and cook until they are caramelising but still hold their shape; remove and set aside;
add half of the blueberries to the pan with the honey and a splash of water;
mash them until they become like a sauce or jam type consistency and heat through.
Vanilla greek yogurt
add a tsp vanilla paste to 75g greek yogurt and mix well!