Lunchbox Protein Pancakes

Instructions

Add the dry ingredients to a blender or food processor and blitz until they resemble a coarse flour. Add the wet ingredients and blend until smooth. Let the batter rest for 15-20 minutes to thicken (this gives the oats time to absorb the liquid). Don’t skip this step! Preheat a non-stick frying pan over medium-low heat. Lightly grease with oil, butter or spray oil. Spoon 1⁄4 cup (60 ml) portions of batter into the pan. (Depending on the size of your pan, you could cook up to three at once.) Cook for 2-3 minutes, until bubbles appear and the edges are set. Flip and cook for another 1-2 minutes until golden and cooked through. Serve with berries, yoghurt and maple syrup or the toppings of your choice, or let cool and pack straight into lunchboxes. (See the Make Ahead section for freezing tips.)

• 13⁄4 cups rolled oats Notes: 175 g, porridge
• baking powder Notes: 2 tsp
• 1⁄2 tsp bicarbonate of soda Notes: baking soda
• 1⁄2 tsp sea salt flakes
• Plain Greek yoghurt Notes: 1 cup, 250 g, full-fat, not low-fat or any other variety of yoghurt
• large eggs Notes: 2
• 1⁄2 cup milk Notes: 125 ml, any kind - dairy or non-dairy
• Maple syrup Notes: 1 tbsp
• vanilla extract Notes: 1 tsp
• Coconut oil Notes: butter or olive oil spray
• Berries - strawberries Notes: blueberries
• Greek yoghurt