Healthy Spelt Protein Pancakes with Yoghurt & Fruit

Published 6 months ago
0 ratings

Protein-spelt pancakes are made with caramel peanut butter protein pudding, eggs, and spelt flour, making them a balanced choice for breakfast or a snack. They’re naturally sweetened with chicory and agave syrup, and served with natural live yoghurt, blueberries, and banana for a healthy, high-protein meal.

Healthy Spelt Protein Pancakes with Yoghurt & Fruit
category Quick & Easy
meal type Breakfast
difficulty Easy
Preparation in 10 minutes
Cooks in 10 minutes
Serves 2

Nutrition

  • Calories 461kcal 110kcal
  • Fat 6.6g 1.6g
  • Carbs 65.7g 15.7g
  • Proteins 33.0g 7.9g
  • Fibre 8.4g 2.0g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this recipe because it is high in protein but still tastes like a treat. It uses simple ingredients and is naturally sweetened, making it a good fit for fitness goals.

Tips and Variations

  • Add a spoonful of cottage cheese or natural live yoghurt to the batter for extra protein.
  • Swap spelt flour for oat or almond flour for a gluten-free version.
  • Swap caramel peanut pudding for chocolate or vanilla flavour for a change.
  • Add a pinch of cinnamon or ground vanilla to give the pancakes a warm, sweet aroma.
  • Top with your favourite fruits, such as strawberries, raspberries, or peaches.
  • Serve with a drizzle of melted peanut butter or a little agave syrup.
  • Pair with a protein shake for a perfect post-workout meal.
  • Make a double batch so you can quickly reheat them for easy weekday breakfasts.

Meal Storage

Store the pancakes in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. Reheat in a dry pan or in the microwave until warm, then serve.

Freezer tips

Freeze the pancakes at -18 °C in an airtight container to keep them fresh.

Thaw the pancakes overnight in the fridge, then reheat until they are steaming hot.

Frequently Asked Question

Yes, definitely. Any store-bought protein pudding works well. Caramel, peanut butter, chocolate, or vanilla all add a tasty twist.
Not by default, as they’re made with spelt flour. However, you can easily substitute it with oat flour, almond flour, or a gluten-free blend.
Yes, you can prepare the batter the night before. Store the pancakes covered in the fridge and cook them fresh the next morning
Fresh fruit like blueberries, bananas, strawberries, or raspberries works perfectly. You can also add a drizzle of nut butter or a sprinkle of crushed nuts.
Yes. Warm them in a dry non-stick pan over low heat or microwave them for a few seconds. They stay soft and tasty even after reheating.
You can freeze them in an airtight container for up to three months. Defrost overnight in the fridge and reheat before serving.

Closing Note

These pancakes are fresh, fruity, and high in protein. They are a healthy option for breakfast or a quick snack after a workout.

  • 💪 High Protein
  • 🪶 Low Fat
  • ⏱️ Ready in 30
  • 🌾 High Fibre
  • 🧊 Freezer Friendly

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