Plant Based Protein Pancakes
Ingredients:
- 100g self raising flour
- ½ tsp baking powder
- 20g bRAW ultimate plant protein (flavour of choice) @brawprotein
- 180g almond milk
- 30g granulated sweetener of choice
- 1 tsp vanilla extract
- Optional: 10g coconut oil, melted
Method:
- Combine all ingredients in a bowl and whisk until smooth (add more milk to make thinner pancakes)
- Grease a pan with coconut oil and spoon batter onto pan
- Cook on medium-low heat with the lid on until the surface of the pancakes bubbles (2-3 min)
- Flip and cook for another minute
- Allow to cool slightly before serving
- To store, keep in an airtight container in the fridge for 1-2 days or in the freezer for 2-3 months. Ensure to allow pancakes to cool completely before placing in the fridge/freezer
- Makes a single serve: 3 - 4 pancakes
Notes: Adding coconut oil to batter will make pancakes fluffier
Vegan Recipe
