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Dorset Strained Yoghurt Protein Pancakes

Ingredients
  • Dorset Strained Yoghurt 250g
  • eggs 3
  • whole wheat flour 100g
  • baking soda 2tsp
Method
  • In a medium mixing bowl, beat the eggs and combine with Dorset Strained Yoghurt until creamy.

  • In a separate bowl, combine the flour and baking soda. The flour can be partially or wholly substituted for protein powder, it will diminish fluffiness.

  • Sieve the dry mixture into the mixing bowl and stir until combined. If it seems too thick, add an extra tbsp or two of Dorset Strained Yoghurt or even a splash of almond milk.

  • Let it rest for 10 minutes.

  • Heat a pan/griddle on medium heat and melt a small amount of butter or coconut oil, spreading it out evenly with a spatula.

  • Using a ladle, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of the spoon to shape them.

  • Cook for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes, or until cooked through. Repeat with remaining batter.

  • Serve with fruit, more Dorset Strained Yoghurt and drizzle on some honey. Also great with bacon and maple syrup.

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