STICKY STRAWBERRY PROTEIN PANCAKES BY LUKE HINES Serves 1 1 extremely ripe banana (about 120g) Trends, culture and special functions: Sign up for 7LIFE newsletters 3 eggs, blended 20g scoop vanilla plant-based protein powder 2 teaspoons maple syrup 70g (1/2 cup) quartered strawberries 1 tablespoon tapioca flour 2 teaspoons extra-virgin olive oil Place your banana in a big bowl and mash with the back of a fork or a whisk. Blend in the eggs to include, then include the protein powder and tapioca flour and blend well. Heat 1 teaspoon of the olive oil in a big, non-stick fry pan over medium-high heat. Operating in batches, include 1/2 cup of batter per pancake to the pan, enabling sufficient space in between every one for turning and cook for 3-4 minutes on each side till golden brown. You will get 4 pancakes. Heat the staying olive oil in a little frying pan over medium heat, odd the maple syrup and strawberries and sauté for 5-6 minutes, or till the strawberries are softened and caramelised around the edges Serve your pancakes topped with the charming sticky strawberries. NEXT LEVEL IT: Add a dollop of your preferred high-protein yoghurt to up the protein, some toasted coconut flakes to increase the healthy fats, or a drizzle of maple syrup for some additional carbohydrates post training. PRO TIP: Some individuals stress that heating protein denatures its nutrition worth, however a lot of protein powders can endure temperature levels of approximately 160 ° C before any damage is done.
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