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🍳 Protein Pancakes with Creamy Peanut Filling

529 kcal · 30 min · 4 servings

Ingredients

• oats, fine 140 g
• flaxseeds, whole 2 tbsp
• bananas 2 pcs
• water 4 tbsp
• olive oil 1 tbsp
• peanuts 50 g
• bittersweet chocolate coating 50 g
• oat drink 50 ml
• blueberries, fresh 120 g
• trail mix 80 g

Instructions

1. 1. Put the oats and flaxseeds into the mixing container.
2. 2. Grind the ingredients for 10 seconds on the highest speed setting to make fine flour.
3. 3. Add the bananas and water to the flour.
4. 4. Blend the mixture for 10 seconds on speed 8 until a smooth batter forms.
5. 5. Heat one tablespoon of olive oil in a frying pan over medium heat.
6. 6. Pour about one quarter of the batter into the pan and shape it into a pancake with a diameter of about 5 cm.
7. 7. Fry the pancake side for about 6 minutes until golden brown.
8. 8. Carefully flip the pancake and fry the other side for about 3 minutes until golden brown.
9. 9. Repeat the process until all the batter is used up.
10. 10. Set the finished pancakes aside.
11. 11. Put the peanuts into the cleaned mixing container.
12. 12. Roast the peanuts for 2 minutes at 100 degrees and speed 1/100.
13. 13. Crush the roasted peanuts for 20 seconds on speed 8.
14. 14. Use a spatula to push the peanut residue down from the container wall.
15. 15. Grind the mixture again for 20 seconds on speed 8.
16. 16. Add the pieces of chocolate coating to the container.
17. 17. Grind the chocolate for 20 seconds on speed 8.
18. 18. Push the chocolate residue down with the spatula.
19. 19. Add the oat drink.
20. 20. Melt the mixture for 5 minutes at 50 degrees and speed 1/50 until a fine cream forms.
21. 21. Wash the blueberries under running water.
22. 22. Plate the pancakes.
23. 23. Add the peanut cream.
24. 24. Garnish the dish with the blueberries and trail mix.
25. 25. Serve the pancakes immediately and enjoy.

Nutrition per serving

• kcal: 529
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 68 g