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Easy Protein Boosted Pancakes with Stewed Apple & Persimmon

These pancakes are a great recovery food being a rich source of carbohydrate and boosted with protein. They’re also really delicious with a combination of apple and persimmon
Prep Time15 mins
Total Time15 mins
Servings: 2

Ingredients

The pancakes

  • 1 cup gluten-free all-purpose flour (I use Doves)
  • 1 tablespoon ground flaxseed (I use Linwoods)
  • Protein Powder- Whey Protein (30g scoop of MyProtein Impact Whey)Or – Plant Based Protein (15g Scoop of MyProtein Brown Rice Protein & 15g scoop of MyProtein Hemp Protein)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons maple or agave syrup 
  • 1 teaspoon vanilla extract
  • 1 cup milk coconut milk
  • 2 Tablespoons of coconut oil (for cooking)

The Topping

  • 2 Apples, chopped into cubes
  • 1 Teaspoon of cinnamon
  • 1 Teaspoon of vanilla extract
  • 1 Cup of water
  • Tablespoons of maple/agave syrup
  • 2 persimmon peeled & cubed 

Instructions

  • To a large bowl add your flour, ground flaxseed, baking powder, cinnamon, salt and stir to combine
  • In a separate bowl add the coconut milk, maple/agave syrup and vanilla extract and stir to combine
  • Slowly add the liquid ingredients to the dry ingredients stirring well until combined and lumps removed
  • Add 1 tablespoon of coconut oil to a pan and heat on a medium heat,
  • Begin to cook your pancakes, add the second tablespoon of coconut oil if you need to and continue until all your batter has been used
  • To a saucepan, add your apple, cinnamon, vanilla extract, cinnamon and water and simmer on a low heat for 8-10 minutes, until the apple has softened
  • Top your pancakes with the stewed apple, maple/agave syrup and persimmon and enjoy

About the Author 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured

Connect with Laurann 

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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