Name: Mini Pancakes filled with Biscoff and Banana
Cook time: 15 min
Total time: 15 min
Ingredients: 70 g oat flour; 20 g (soy) protein powder ((if you use regular, add 20 ml less milk)); 1 tsp baking powder; ⅛ tsp baking soda; 2 egg whites; 100 ml (almond) milk; 1 tsp vanilla extract; 1 tsp agave syrup; 1 banana; 2 tbsp Biscoff spread

Mini Pancakes filled with Biscoff and Banana

High protein mini pancakes filled with banana and melted Biscoff spread.

Every bite is just as perfect! In The Netherlands we call this Poffertjes!

5 van 1 stem

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Cooking time 15 mins

Total time 15 mins

course Breakfast

cuisine American, Dutch

servings portions

Equipment

Frying pan

ingredients

Pancake batter

70 g oat flour
20 g (soy) protein powder (if you use regular, add 20 ml less milk)
1 tsp baking powder
⅛ tsp baking soda
2 egg whites
100 ml (almond) milk
1 tsp vanilla extract
1 tsp agave syrup

Filling

1 banana
2 tbsp Biscoff spread

instructions

Cut the banana in slices. Place them on a kitchen paper and tap them dry. Let them rest while making the batter.
Mix the oat flour, protein powder, baking powder and baking soda together in a bowl.
Add the egg whites, milk, vanilla extract and agave syrup. Mix till smooth.
Tap the banana again with kitchen paper. Spread the banana slices with Biscoff spread.
Dip the banana in the batter with the Biscoff spread on top. Carefully place the batter on top of the Biscoff side. Take the banana out the batter with a fork.
Place it in a frying pan straight away. Fry the side with no Biscoff and flip them carefully.

notes

Vegan: not possible

Seasoning: optional to add a little bit of salt to the batter.

course Breakfast

cuisine American, Dutch

keyword mini pancakes, poffertjes, Protein pancakes, strawberry chocolate

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