EIWITRIJK RECEPT · FASE 2 · ONTBIJT

Wholemeal Protein Pancakes with Forest Berries

Small protein-rich pancakes with a touch of wholemeal flour and some fruit, completely within Phase 2.

15 min totaal 1 portie 360 kcal p.p. 30 g protein

These wholemeal protein pancakes with forest berries are soft, fragrant and a delightful way to wake up. Egg and lean quark form the protein-rich base, whilst a spoonful of wholemeal flour and fresh blueberries create a vibrant breakfast that fits perfectly with your protein diet.

In Phase 2 you can carefully introduce a bit more carbohydrate, and these pancakes dose that just right. The wholemeal flour provides slow-release carbs and fibre, whilst the high protein content from egg and quark ensures lasting satisfaction. This keeps you balanced and steady with energy right through to lunch.

Lovely topped with a spoonful of lean quark or Greek yoghurt and some extra forest berries. A pinch of cinnamon or a few shaved almonds round off breakfast nicely.

Zo maak je het

  1. Mix the eggs, cottage cheese, wholemeal flour, baking powder and cinnamon into a smooth batter.
  2. Heat a little coconut oil in a frying pan over medium-high heat.
  3. Drop small spoonfuls of batter into the pan and cook until bubbles appear.
  4. Flip the pancakes and cook the other side until golden brown.
  5. Stack the pancakes and scatter the blueberries over the top.

Bewaren

Store cooled pancakes for a maximum of 2 days in a sealed container in the fridge. They also freeze nicely and you can reheat them in the pan or toaster.

Variatietips

Replace the blueberries with raspberries or strawberry pieces, or stir some protein powder through the batter for an extra protein boost. A pinch of vanilla takes the flavour even further.

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