Clean Recipe: Vanilla Protein Pancakes

Everyone seems to have their own protein pancake recipe, well, this is mine! I've tried many different recipes, some too dry, some too flat, some too bland and some too hard to flip you end up with a pancake scramble! This one is the result of much experimentation to get the perfect tasty, fluffy, easy-to-flip protein pancake....I think it's pretty close!

Enjoy!!

Vanilla Protein Pancakes
Makes 1 serve (3 small pancakes or one large)

Ingredients:
30g oat flour
1/2 scoop of vanilla whey protein powder
1 tbls flax meal
1 tsp baking powder
Pinch of salt
Stevia or sweetener of choice to taste
2 egg whites
3 tbls almond milk
30g banana, mashed until smooth
1/2 tsp vanilla extract

Combine dry ingredients in a bowl and set aside. Combine wet ingredients and add to combined dry ingredients. Whisk well until a smooth batter forms. Let the mixture sit for a minute or two, the flax meal will thicken the batter and make it easier to shape into pancakes and flip.

Cook as you would normal pancakes, I use coconut oil to grease a non-stick fry pan, taking care when flipping but the pancakes should flip quite easily.

Stack up the pancakes and top with whatever your heart desires, I personally love Chobani yogurt and berries atop mine!

Photography by Brad Cook.

Clean Recipe: Moroccan Spiced Vegetable Soup

This soup has become a staple in my diet lately; I am eating pretty much every day and never get sick of it! It was the perfect dish to get my through winter, there’s something so comforting and filling about a spicy, pureed soup. I have a feeling I’ll continue to enjoy it even as the weather gets warmer though!
As I’m intolerant to onions and garlic, I don’t include them in any my recipes – you can feel free to add them but I believe the soup packs enough flavour with the addition of all the spices.
This soup is completely vegetarian and vegan if you leave out the protein at the end, makes a big batch for lunches/dinners during the week and freezes well.


Moroccan Spiced Vegetable Soup
Makes 6-8 serves

½ bunch celery, diced
2 large carrots, diced
¼ kent pumpkin, diced
3-4 zucchini, diced
1 small sweet potato, diced (this is optional, I only add this if I’m having the soup post-workout – it does add a beautiful sweetness to the soup but is still delicious without it)
1 litre good quality vegetable stock
400ml can diced tomatoes
½ bunch fresh coriander

Spice Mix

1 tsp cumin
1 tsp ground ginger
1 tsp cinnamon
1 tsp ground coriander
½ tsp cayenne pepper
½ tsp nutmeg
1 tsp salt
¾ tsp black pepper

Combine all spices in a small bowl to make a spice mix and combine with diced tomatoes. Set aside.
 
Place diced vegetables in a slow cooker or heavy bottomed sauce pan, add vegetable stock and tomato spice mix and stir to combine. If using slow cooker, cook on low for 8 hours. If using stove, bring to the boil then simmer until vegetables are soft (you may need to add more liquid ie. Stock or water if using stove method)
Ladle cooked soup into a high speed blender, add fresh coriander and blitz until smooth (you may need to do this in two batches depending on the size of your blender.)
Serve with fresh coriander to garnish and  the protein of your choice, – I’ve used shredded poached chicken here. (lamb, greek yogurt, lentils etc. would also be delicious).

Note: Thanks again to Brad Cook for  photographing my soup for this post.