Pear & cinnamon protein pancakes

Breakfast & Brunch
Prep   5 min
Cook   10 min
  • Rolled oats, raw, 25 g
  • Chia seeds, 3 teaspoon(s)
  • Baking powder, ¼ teaspoon(s)
  • Banana, ½ medium, mashed
  • Eggs, raw, 2 60g egg(s), beaten
  • Vanilla bean extract, ½ teaspoon(s)
  • Greek yoghurt, low fat, 100 g
  • Pear, ½ small pear(s), thinly sliced
  • Ground cinnamon, 1 pinch(s)


Use a food processor to finely grind your oats into a flour, then transfer to a large mixing bowl and add the chia seeds and baking powder. Mix to combine. Alternatively, to add texture to your pancakes keep oats whole without processing.

Add the mashed banana, beaten eggs and vanilla, then stir through.

Heat a non-stick frypan over a medium heat. Once evenly heated, pour enough of the batter in to make two small pancakes. Once bubbles start to appear (this should only take 2-3 minutes) flip the pancakes and cook the other side until golden and cooked through.

Place your pancakes on a plate, then top with yoghurt, and arrange pear slices over the top. Sprinkle with cinnamon prior to serving.

TIP: You may like to drizzle with a teaspoon of honey if you have any daily indulgences to spare.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Healthy Fats & Oils1
Protein26.1 g
Total fat18.4 g
- Saturated fat5.3 g
Total carbohydrates42.2 g
- Total sugars21.4 g
Fibre10.9 g
Sodium836 mg