Materials
:
-200g of strained yoghurt
-120g of ground oats
-2 κ. gloss baking powder
-1 κ. gloss baking soda
-1 egg or 60-100ml almond drink
-25g superberries protein
-50ml olive or avocado oil
-1 κ. gloss vanilla extract
-1-2 κ. tablespoon of honey (optional)

Toppings:
-banana
-myrtle
-Pop quinoa
-couverture with 70% cocoa
-peanut butter
-strawberry jam without sugar

Execution
:
-In a bowl, add the yogurt, egg, olive or avocado oil, honey, vanilla extract and mix with a fork until the ingredients are homogenized and the mixture becomes fluid.

-In another bowl, add the oats, baking soda & baking powder and mix with a fork.

-Add the flour mixture to the yoghurt mixture and mix with a fork until combined.

-Place a non-stick pan over medium heat.

-To cook the pancakes you need a very small amount of olive oil in the pan.

-With a tablespoon, take some of the mixture and put it in the pan.

-Cook for 2-3 minutes until golden. Turn them over and bake for another 2-3 minutes until golden & repeat the same process until the mixture is done.

-Serve the pancakes on a plate with ingredients of your choice! I added sliced banana, blueberries, peanut butter, couverture with >70% cocoa, sugar free jam & quinoa pop.

Recipe from our favorite nutritionist

Zouridi Eirini
Nutritionist & Dietitian BSc, RD