Protein Orange & Yoghurt Pancakes

Pancakes have a long history. Archeologists analysed starch grains on a 30,000-year-old grinding tool and hypothesised that a mixture of cattails and ferns mixed with water baked on a hot rock was the first flat cake made from a batter and fried. 

Otzi, the iceman discovered in 1991, has helped us understand the food journey of our ancestors 5,300 years ago. They ate pancakes! His last meal included red deer, ibex and a ground einkorn wheat. And the bits of charcoal also found in his digestive system suggests that the grain was in the form of a pancake cooked over a fire.

Historically popular in religious tradition, eating pancakes on Shrove Tuesday to feast before Lent was a great way to use up perishables such as milk, eggs and butter that were forbidden through Church-mandated fasting. Ancient Greeks and Romans ate pancakes sweetened with honey. The Elizabethans flavoured pancakes with spices, rosewater and sherry.

For my family and me, pancakes are breakfast for lazy mornings or when we are celebrating - when nothing is off-limits like a sweet pancake topping! The first pancake is our sacrifice, don’t ask me why but the second and following ones are always better! Does this happen to you?  

Here is a simple, quick, and tasty pancake recipe offering you a good amount of protein, 18g per serving. If you don’t eat dairy, swap the natural Greek yoghurt for coconut yoghurt.

Sometimes I like spicing this pancake recipe with cinnamon or cardamom for a fiery kick. 

Serves: 2

Prep time: 5 minutes

Cook time: 10 minutes

What you need

2 tsp orange peel

2 eggs

8 tbsp (160g) natural Greek yogurt

2 tsp coconut sugar

2 tsp vanilla extract

8 tbsp (120g) spelt flour

1 tsp baking powder

1 tsp coconut oil, melted

To serve

Orange slices

Fresh berries

What you need to do

Mix the egg, yogurt, sugar, vanilla extract, and orange peel in a medium-sized bowl. Fold in the flour and baking powder until smooth. Lastly, add in the melted coconut oil and gently mix again.

Heat the frying pan over low heat. Sometimes I add a little butter. That is up to you. Place a ladle of batter in the pan, and once bubbles appear on the surface, flip it! Repeat until you have used all the batter. The pancakes are cooked when they are golden brown. 

Serve with slices of orange and fresh berries.

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As always, remember your reasons, your health, your mission, and the people you love.

OM xx