If you’ve been living under a rock Skyr is that new(ish) super high protein basically fat free yogurt that all the kids are talking about. Now while I’m not above having some yogurt with some fruit and granola I’m really more of a feast for breakfast kinda girl. I’m not even going to lie – I have a problem in the morning where I wake up like a bear coming out of hibernation and all I want to do is eat. While an egg on toast usually sustains me sometimes I just want pancakes; delicious, sweet, carby pancakes. I do my level best to eat a well balanced diet though so I though let’s experiment with Skyr Pancakes.

They were a total success, fluffy little pillows of heaven, mostly without the guilt and the great news is that because the Skyr is so high protein I was full until lunchtime after a very early breakfast. I served them with fruit and a peanut butter drizzle to up the protein factor and stop me eating all the maple syrup. You can get Skyr in loads of places now but be careful they don’t have extra added sugar. I’ve read all the labels and found the new natural one in Lidl to be the most nutritionally sound.

Ingredients:

Pancakes:

• 2 eggs, seperated
• 1 cup skyr
• 1tbsp sugar
• 2 tbsp milk
• 1/2 cup flour
• 1/2 tsp baking powder
• 2 tbsp (30g) butter melted

Sorry the photo isn’t great but it was not yet bright and I was hungry

Peanut butter drizzle:

• 2 tbsp peanut butter
• 2 tbsp maple syrup
• Hot water to thin

Method:

This makes about 10 pancakes

• With a hand mixer, whisk your egg whites until they hold soft peaks
• In a separate bowl, mix the skyr, sugar milk until well combined
• Then add the flour and baking powder and whisk until just combined
• With a rubber spatula fold in the egg whites gently until combined (this is what makes the pancakes so fluffy)
• Then fold in the butter
• On a medium pan, sprayed with cooking spray dollop quarter cup measurements of the batter
• Cook for about 2 mins on the first side until you see bubbles in the batter, then flip and cook for 30 seconds or so on the second
• If you need to you can keep them warm in a 100c oven while making the rest

For the drizzle:

• Simply mix the peanut butter and maple syrup with enough hot water to make a nice pourable consistency, using a little whisk is the easiest for this
• Any leftover will keep quite well in the fridge, just add another splash of hot water to thin it out again

Serve the pancakes with the fruit of your choice, and a generous pour of the peanut butter drizzle