Protein Pancakes with Sliced Peaches and Light Maple Syrup

Ingredients

• Protein pancake mix 1 serving (approx 50g protein)
• Fresh peaches 1 cup sliced (240g)
• Light maple syrup 2 tbsp (28g)

Method

1. Prepare the pancake batter. Measure out one serving of protein pancake mix (approx 50g protein). Follow the instructions on the package to add the required amount of water or milk and stir until you have a smooth batter with no lumps.
   Tip: Use a whisk to mix the batter for a smoother texture and to avoid lumps.
2. Heat the pan. Place a non-stick frying pan or griddle on medium heat. Lightly grease it with a small amount of cooking spray or oil to prevent sticking.
   Tip: Make sure the pan is hot before pouring the batter to get nicely browned pancakes.
3. Cook the pancakes. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 minutes until golden brown and cooked through.
   Tip: Use a spatula to gently lift the edges before flipping to ensure they don’t stick.
4. Prepare the peaches. While pancakes cook, wash, peel if desired, and slice fresh peaches to make 1 cup (about 240g). Set aside.
   Tip: Choose ripe peaches for the best sweetness and juiciness.
5. Serve with peaches and syrup. Stack the cooked pancakes on a plate. Top with the sliced peaches and drizzle 2 tablespoons of light maple syrup evenly over the pancakes and fruit.
   Tip: Serve immediately while pancakes are warm for the best flavor.

Pro tips

• For fluffier pancakes, let the batter rest for 5 minutes before cooking.
• Use a non-stick pan and moderate heat to avoid burning the pancakes.