Clean Cheats: Ultimate Cookies and Cream Pancakes
So it seems I've managed to one-up myself with these gooey, creamy, chocolatey, cookie-y mess of AH-mazing-ness. The recipe is super-duper simple, as always, and can easily be made gluten-free by making a few simple substitutions. Go ALL out and impress your family and friends with this epic stack for the best pancake day ever.
Incredibly, for the whole stack, including all the sauce and cookie, it comes to a grand total of 641 cal, with 23.1G fat, 31.4G of carbs and a huge 75.2G protein, making them a perfect dessert for two, unless you IIFYM it then you can have them all to yourself (like I did).
Compare: 3 Tesco Large Pancakes provides 21.9G fat, 68.7G carbs and 10.2G protein, and that's without any extra toppings!
The Ingredients
Pancakes
- 1 Whole egg
- 50g Banana
- 1 tsp Plain flour (can be substituted for any gluten-free flour - I just didn't have any to hand)
- 1sc. (30g) Myprotein Cookies and Cream Impact Whey
- 1 tsp Almond milk
- 1/2 tsp Xylitol
Chocolate Spread
- 25g MyProtein Chocolate Smooth Impact Whey
- 1 tbs Cocoa powder
- 4 tbs Reduced fat coconut milk
Vanilla sauce
- 25g Myprotein Vanilla Impact Whey
- 4 tbs Reduced fat coconut milk
- 1/2 tsp Xylitol
Toppings
- 1 M&S Belgian Cookie
The Recipe
Chocolate Spread & Vanilla Sauce
- Mix all the ingredients together in two separate bowls and leave to set in the fridge whilst you cook the pancakes.
Pancakes
- Add all the ingredients to a blender and blend.
- Add a small amount of oil to a frying pan and put on high heat. Once the oil is hot, reduce the heat and add the pancake mixture.
- Repeat until you've got a whole batch.
- Stack 'em and layer the two sauces between each pancake. Gloop any remaining mixture over the top and crumble the cookie for a crunchy garnish. And enjoy!
I'd love to know if you have a go at my recipe! Use #healthbyholly or tag me @health_by_holly in your pancake pictures.
