Cumbernauld based fitness blogger, crowned by PETA as the country’s ‘Hottest Vegan of 2016’ Stefanie Moir, has revealed her favourite recipe to create healthy vegan-protein pancakes just in time for Shrove Tuesday.
Myprotein nutritionist Faye Reid says that Stefanie’s recipe proves how eating a plant-based diet can still provide all the same nutrients as a non-vegan diet so long as you supplement with good quality, vegan substitutes.
“This pancake recipe is very high in protein which is an essential macro-nutrient necessary for muscle growth and development. By opting for a plant-based protein like this Myprotein Vegan Blend , Stefanie’s pancakes contain more than 22g of protein per serving, which is 44% of your RDI.
By adding the oats and banana, she is also including a good combination of carbohydrates and essential vitamins and minerals.
INGREDIENTS
- 100g oats
- 20 grams of Myprotein unflavoured Vegan Protein
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- ½ banana
- 1 and a ¼ cups of almond milk
Extras
- Blueberries, lemon zest, Myprotein Cacao Nibs, Myprotein Sugar Free Syrup
METHOD
- Blend together all ingredients apart from the extras until well-combined
- Mix in some blueberries
- Heat a pan – you can use a non-stick or add a tsp of coconut oil, cook for 2-3 minutes on either side until pancakes are golden brown
- Top with syrup, nobs and extra blueberries
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