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Protein Pancakes

Protein Pancakes


  • 100g oats
  • 250g greek yoghurt
  • 3 egg whites
  • 1 tbsp peanut butter, smooth or crunchy
  • 1 tsp cinnamon
  • 40g Good4U Vanilla Crisp Protein Balls
  • 2 tbsp milk
  • 1 banana, peeled and sliced
  • 1 tbsp rapeseed oil, for frying


  1. In a blender, combine all ingredients until smooth. The mixture should be a thick dropping consistency
  2. Place a large frying pan over a medium heat. Add the rapeseed oil and heat, swirling around the pan to coat. Add a heaped tablespoon of the mixture to the pan. Cook for 2–3 minutes, until lightly coloured, then turn over and repeat on the other side.
  3. Keep the pancakes warm in a low oven while you cook the rest of the mixture.
  4. Serve with the sliced banana and Good4U Vanilla Crisp Protein Balls, as well as a drizzle of maple syrup, if desired.