Cook & Prep Time: 30 minutes

Calories: 200-250


  • 30g rolled oats
  • 1 egg
  • 1 egg white
  • 2 tbsp Greek yoghurt
  • 1 scoop @femfuelz vanilla protein powder
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • Optional: White/milk/dark chocolate chips to add to the pancakes while cooking before flipping - extra indulgent. My favourite is white chocolate and fresh raspberries.


  1. Add everything into a blender and blitz until smooth.
  2. Bring a non stick pan to a medium to high heat with coconut oil. Pour small amounts of the mixture onto the pan - you will get roughly 5 small pancakes. They cook quite quickly so turn after about 30 seconds - 1 minute each side. Garnish with an extra dollop of Greek yoghurt, fresh fruit, honey and orange zest.