Oat pancakes

Serves: 1


60g porridge oats
1 egg
1 tsp rapeseed oil
70g Greek yogurt
50g fresh berries
1 tbsp chopped nuts
1 scoop whey protein


Place the oats in a medium bowl and pour in just enough water to cover the oats.

Microwave for 40 seconds.

Crack the egg into the oats and add a scoop of whey protein if desired. Mix really well with a fork.

Heat oil in a frying pan over a medium heat. Ladle the oat mixture into the

pan making 3/4 small palm sized pancakes and fry for 3–4 minutes, until the bottom is light brown and cooked enough to be able to flip it over. Flip the pancake and cook for about 5 minutes more, until golden brown.

Transfer to a plate and top with the Greek yogurt, berries and chopped nuts.