I made this breakfast for my sister after we’d been for a run- it took me less than 10 minutes to make and as the name suggests, it’s packed with protein- perfect for refuelling after exercise or just for a quick, sweet and healthy breakfast. Eggs are a great source of protein and healthy fats, as are chia seeds. This low-carb pancake is free from refined-sugars, gluten and grains. I like to serve this with my homemade Raspberry Chia Jam, fresh fruit, coconut yoghurt and toasted nuts.
1/2 tsp coconut oil
A generous splash of almond milk
1/2 tsp vanilla extract (optional)
Optional toppings: toasted nuts, my Raspberry Chia Jam, coconut or natural yoghurt, nut butter, fresh fruit and coconut yoghurt (I like Coyo and The Coconut Collaborative)
Melt the coconut oil over a gentle heat in a frying pan.
Crack the eggs into a jug, add the milk and cinnamon and whisk with a fork until smooth.
Pour this mixture into the pan and cook on a low heat for about 3 minutes until the base starts to become solid (test this by sliding a spatula around the edges of the pancake).
Meanwhile turn the grill on to high, and once the bottom of the pancake has solidified pop the pan under the grill for about 3 minutes until the surface is no longer runny and starts to crack.
Use the spatula to slide the pancake onto a plate and serve with your choice of toppings. Enjoy!