Directions
- 1Crack 2 eggs into a baking dish.
- 2Add 50g of low-fat Greek yogurt to the eggs.
- 3Add 50g of plain flour, 10g of protein powder, 10ml of maple syrup, 5ml of vanilla essence, and 10g of olive oil to the dish.
- 4Whisk all ingredients together until smooth to create the batter.
- 5Pour the batter into two separate baking dishes.
- 6Gently fold in 100g of mixed berries, including raspberries and blueberries, into the batter.
- 7Bake in a preheated oven at 180°C (350°F) for 20 minutes, or until golden and cooked through.
- 8Top the baked pancakes with yogurt, raspberries, and blueberries.
- 9Cut the baked pancakes into slices.
- 10Serve warm or store in airtight containers in the fridge for up to 3 days.
Ingredients
- 2 egg
- 50 g plain flour
- 50 g low fat greek yogurt
- 10 g protein powder
- 10 ml maple syrup
- 5 ml vanilla essence
- 10 g olive oil
- 100 g mixed berries
- raspberries
- blueberries
Equipment
baking dishmixing bowlwhisktoothpickairtight containers
Tips
- Great for meal prep and can be stored in airtight containers in the fridge for up to 3 days.
- Check if cooked through by inserting a toothpick; it should come out clean.
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