Recipe of the month: PROTEIN PANCAKES!


Serves: 8-10 pancakes



  • 5 cups traditional rolled oats (no oats? swap for wholemeal flour)
  • 2 scoops protein powder
  • 1 banana
  • ½ cup high protein yoghurt
  • 3 eggs
  • 3 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Optional: ½ cup dark mini chocolate chips



  1. Put rolled oats into a blender and blend until powdery.
  2. Add in of the other remaining ingredients (except for choc chips) and blend until smooth.
  3. Heat a non-stick frying pan over medium heat.
  4. Add about ¼ cup of mixture onto pan and sprinkle with some choc chips. Cook pancake until bubbles appear of top surface (approximately 2 minutes) and then flip to the second side. Cook for approximately 1 more minute.
  5. Place cooked pancake on a warm plate and repeat with remaining mixture.
  6. Enjoy!



Best served when fresh! However, for cooked pancakes –

Fridge: can keep in an air tight container for up to 3 days.

Freezer: can keep in an air tight container for up to 1 month.

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