Throughout my prep I was craving a traditional English Cream Tea - Jam..scones..clotted cream - the works!
As delicious as a traditional cream tea is as a treat, it's not really something you can fit into your diet every day, therefore I decided to create a more diet-friendly version with these cream tea inspired pancakes! These are actually the highest in protein content of all of my pancake recipes to date too.
For the jam, I used a sugar free strawberry syrup (to keep the carbs) down but feel free to replace for full/reduced sugar jam if you prefer! Alternatively you can make your own strawberry syrup like the one I made for my Valentine's pancake recipe HERE.
Serving Size: Makes 1 stack
Macros per serving:
411kcal / 59g protein / 31.2g carbs / 4.4g fat
30g oats (regular or gluten free)
40g vanilla protein powder (split into 2 portions of 20g)
100g egg whites
1/2 tsp vanilla extract
1/2 tsp baking powder
100g strawberries (sliced)
Sugar free strawberry syrup
1. Mix quark with 20g vanilla protein powder & set aside (the protein powder I use is very sweet but if yours isn't as sweet as you would like it you can always add some extra stevia/honey/agave).
2. Place 20g protein powder, oats, vanilla extract, baking powder & egg whites into blender & mix until a thick batter is formed.
3. Preheat a tiny bit of oil of choice in non stick pan on medium heat (I used 1/2 tsp coconut oil) - pour in pancake mix. For perfect pancakes make sure the heat is not too high - this will stop the pancake sticking or burning on the outside before the middle is cooked through. You'll know when it's time to flip the pancake when you wobble the pan & the mix looks stable & "jelly like" i.e. no longer really runny on top.
4. Flip & cook other side until completely cooked through.
5. Spread the top of each pancake with the quark mixture & stack on top of each other. Drizzle over strawberries syrup & decorate with fresh sliced strawberries.
6. Eat! :-)