Melt-in-the-Middle Protein Pancakes

Perfect for a post-workout refuel, these fluffy and delicious pancakes are stacked high with a chocolatey, melty protein ice cream core. It’s heaven on a plate.

What you need

1 banana
1/2 cup oats
1 egg
1 scoop protein powder
A splash of unsweetened almond milk
WheyHey chocolate protein ice cream
Strawberries
Blueberries
Jim Jams hazelnut chocolate spread (for drizzling)

What to do

  1. Pop the banana, oats, egg, protein powder and unsweetened almond milk into a NutriBullet and blend.
  2. Heat a teaspoon of coconut oil in a non stick frying pan.
  3. Pour in your pancake mix and fry your pancakes. Fry for about a minutes or so each side. They are good to flip when little bubbles start appearing.
  4. Repeat until you have a big stack of pancakes!
  5. At this stage, pop them in the fridge for 5 minutes to cool them down so they don’t completely melt the ice cream.
  6. Pop your jar of Jim Jams spread into a bowl of boiling water and allow it to melt.
  7. Once cool, remove from fridge and use a pastry cutter to cut a little hole out of the middle of each of the pancakes.
  8. Stack them in the centre of a plate and scatter your strawberries and blueberries around them.
  9. Drizzle a generous amount of the Jim Jams hazelnut spread around the plate.
  10. Take your ice cream from the freezer and use the pastry cutter to create the ice cream core. It is a good idea to pop the pastry cutter in a bowl of boiling water too as this helps cut through the ice cream.
  11. Insert the core into the middle of your pancakes and go and eat them!!