PROTEIN PANCAKES
SERVES 1 | TAKES 15-20 MINUTES
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Pancakes providing over 30g of plant protein? Yes please! Made on buckwheat flour - these are naturally gluten free. Buckwheat flour is also a good source of minerals like magnesium, manganese, and copper, and contains rutin, which may strengthen blood vessels!
INGREDIENTS
1/3 cup buckwheat flour
1 scoop protein powder of choice
1 cup plant milk of choice
1 tsp baking powder
Optional: sprinkle in some cinnamon or cacao into the mix for a different flavour
Toppings of choice - fruit & maple syrup are great options!
METHOD
In a mixing bowl, mix the flour, protein and baking powder until combined.
Whisk in the soy milk, until you get a smooth batter-like consistency.
Using a non-stick or lightly oiled pan, pour the batter into the pan as little pancakes.
Once the edges start to cook and the centre starts to develop little holes or bubbles, flip the pancake and cook the other side until browned. I find a silicone spatula is the best tool for this.
Repeat with the remaining batter until you have a delicious stack of pancakes!
Top with all your favourite toppings, my personal favourites are fresh fruit & maple syrup!