American-Style Pancakes | Fluffy Protein Pancake Stack

Get your fill of good ol’ American-style pancakes, without even having to step foot into a diner. This delicious recipe is another easy-to-follow kitchen creation from our ambassador, Niall Kirkland — if you want to see more from him, check out his insta @niallkirkland.

Irresistibly thick and fluffy, a stack of these will really take your brunch game to new heights — plus, they’re loaded with protein, making them a great addition to your training routine. Hitting your daily intake just got real tasty.

The world is your oyster when it comes to toppings, but if we’re sticking to American-style here, then it’s got to be a whole load of maple syrup, with either classic blueberries or sizzling streaky bacon.

Get flippin’

Makes: 5 pancakes/1 stack

https://youtu.be/WLAx0Tpa_Wk

Ingredients

For the pancakes:

• 1 banana
• 2 eggs
• 40g coconut flour (or use shredded coconut)
• 60g oat flour (or use whole oats)
• 1 tbsp. Greek yoghurt
• 1 scoop Impact Whey Protein (Vanilla)
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• ¼ tsp. salt

Optional toppings:

• Handful blueberries
• 1 tbsp. Greek yoghurt
• 1 tbsp. Sugar-Free Syrup (Maple)

or

• 1 tbsp. Sugar-Free Syrup (Maple)
• 2 rashers streaky bacon

Method

1. Add all of the pancake ingredients to a food processor and blend. (See the video for the desired consistency of the pancake batter, you may need to add a splash milk if it’s too thick, or some more oats if it’s not thick enough).

2. Heat a non-stick pan on a low heat and add a ladle/large spoonful of pancake mixture to the pan.

3. Cook each pancake for roughly 90 seconds before flipping and cooking for another minute. You should aim to get a total of five pancakes from the mixture.

4. Stack your pancakes and then add toppings of your choice. Tip: try heating the maple syrup in the microwave for 30 seconds, it makes it nicer!

Nutritional info per ½ stack: