Recipes
Protein pancakes with yoghurt
A high-protein breakfast, ready in 20 minutes, ideal after a morning workout.
In short
A filling breakfast with ~380 kcal and about 28 g protein per serving. Oats and banana provide steady energy, while the protein and yoghurt support recovery, with no white sugar.
Method
- Blend the eggs, banana, oats, protein powder and baking powder into a smooth batter.
- Let the batter rest for 5 minutes to thicken slightly.
- Heat a non-stick pan over medium heat with a few drops of oil.
- Pour small ladlefuls of batter; cook 1–2 minutes per side, until puffed and golden.
- Serve with strained yoghurt, fresh fruit and a little honey.
Why it's a good breakfast for athletes
The combination of complex carbohydrates from the oats, protein from the eggs and powder, and yoghurt for serving makes a balanced meal that keeps you full and supports recovery after a morning workout.
Tips & variations
For a gluten-free version, use certified gluten-free oats. Want fewer calories? Skip the honey and add more fruit instead. The batter keeps in the fridge for up to 24 hours, so you can prep it the night before.
Need a more specialised approach?
Every case is different. We can look at your needs together.