Delicious, fluffy, light and easy pancakes super high in protein & fibre. Free from dairy, eggs and added sugars.
RECIPE | Yields: 5-6 small pancakes (serves: 1)
Dry Ingredients:
½ cup wholemeal flour (Eureka Mills) (sub buckwheat flour for gluten free alternative)
½ tsp. cinnamon
1 tbsp. (heaped) plant-based protein powder (I have used the Nutritech 100% Vegan Protein, but you can use any protein powder of choice)
1 scoop of natural collagen (optional) (Beauty Gen neutral flavoured natural collagen)
½ tsp. cinnamon
Pinch of salt
Wet Ingredients:
¾ cup plant-based milk (I have used unsweetened almond milk, but soy/coconut work well too).
½ tbsp. apple cider vinegar
½ tsp. vanilla extract/essence
1 tsp. coconut oil (for frying)
Method:
Add the dry ingredients into a medium sized bowl and mix to thoroughly combine.
Now add the milk, vanilla extract and apple cider vinegar. Whisk to gently combine (try NOT to overmix the batter, a few lumps are okay).
Melt the coconut oil in a non-stick pan over medium heat.
Pour the batter onto your lightly greased pan and cook for 2-3 minutes (or until bubbles form) before flipping (I used a ¼ cup of batter per pancake). *Optional: add in some extra choc chips, blueberries or banana slices while cooking.
Serve with your favourite toppings and enjoy!
Recommended toppings:
Tropical fruits, berries, orange/grapefruit segments, Greek/coconut/soy yoghurt, shredded/flaked coconut and a drizzle of honey/agave/maple syrup.
Fresh banana, berries, cinnamon, choc/peanut sauce, hemp seeds, crushed peanuts and cocao nibs.
A squeeze of fresh lemon, honey and cinnamon
Nutritional Content per Serve (excludes toppings and optional coconut oil for frying)
Total Energy 345 kcal
Protein 33 g
Total Fat 4 g
Net Carbohydrates 40 g
Dietary Fibre 6.7 g
Total Sugar < 1 g
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