Cookie Crunch and Peanut Protein Pancakes
Fed up with the same breakfast, day in, day out? Or maybe you’re looking for a different post-workout protein-packed snack? How about mixing things up and rustling up some tasty homemade pancakes?
Yes, they can be pretty unhealthy when made the traditional way. There’s also the issue of the lack of protein - essential for building muscle, repairing tissue, weight loss and toning muscles. Not forgetting the lashings of syrup and toppings needed to add lots of flavours! But we all need a treat every now and then, don’t we?
A fascinating study carried out by the University of Cambridge’s Metabolic Research Agency wanted to find out what was the best type of breakfast to keep you fuller for longer. During the study, they gave people either a high-protein, high-carb or high-fat breakfast. And guess what? It was the protein pancakes made with high‐protein pancake mix and served with no‐sugar maple syrup and full‐fat Greek yoghurt that was best at leaving people full and therefore reducing food intake.
The great news is that we have created a simple, tasty and nutritious recipe for cookie crunch and protein pancakes, so you can get your pancake fix without sacrificing your health and fitness goals.
Our recipe uses the Herbalife Formula 1 Cookie Crunch Shake powder which is high in protein and jam-packed with 25 vitamins and minerals. Mixed with other store cupboard ingredients you are sure to have to hand, these are easy to make and taste divine!
Now, before you start to worry about the effectiveness of the powder once cooked, it’s OK – your body will still absorb the same amount of protein whether you have it mixed up as a shake or cooked in a recipe.
So, grab your frying pan, your blender, the ingredients and get cooking!
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2 (based on 3-4 pancakes per serving)
Ingredients:
4 scoops of Herbalife Nutrition Formula 1 Cookie Crunch
¼ tsp baking powder
2 tbsp smooth peanut spread
2 medium eggs
100ml water
Equipment:
Blender
Frying Pan
Method:
- Place all the ingredients into a blender and blend until smooth.
2. Put your frying pan onto a medium high heat – you will know when it’s hot enough by adding a few drops of water into the pan. If it beads and sizzles, you are good to go!
3. Add a small amount of oil onto a paper towel and lightly wipe the surface of the pan.
4. Pour pancake batter into the pan, making roughly 3” diameter pancakes and cook until brown on the underside.
5. Flip the pancakes and continue to cook until the second side is brown.
6. Serve the pancakes straight from the pan and top with your favourite berries or fruits, and enjoy!
Nutrients per serving:
Energy (kal) 277
Fat (g) 13.6
Carbohydrates (g) 15.0
Sugars (g) 7.1
Fibre (g) 5.7
Protein (g) 21
Love this recipe?
Check out the videos below for some more pancake recipes.
Banana Cream Pancakes
Recipes with Rachel - Banana Pancakes