Ingredients
For the dry mix
- Self-raising flour |100g|
- Oat flour |60g| or finely blended oats
- Protein powder of choice |100g| whey, or plant for vegan
- Caster sugar |1 tsp|
- Baking powder |1 tsp|
- Chia or flax seeds |2 tbsp|
- Salt |Pinch|
For the wet mix (non-vegan)
- Milk |250ml|
- Eggs |2 large| whisked
For the wet mix (vegan)
- Plant milk |360ml| soy preferred for protein
To serve
- Yogurt | |
- Berries | |
- Maple syrup | |
Ingredients
For the salad
Method
Mix the dry
- In a large bowl combine the self-raising flour, oat flour, protein powder, sugar, baking powder, chia or flax seeds and a pinch of salt
- Whisk well to evenly distribute everything
Add the wet
- For the non-vegan version whisk the milk and eggs together then pour into the dry mix
- For the vegan version add the plant milk directly to the dry mix
- Stir until you have a thick but pourable batter
- Let the batter rest for 5 minutes so the chia or flax can hydrate and thicken slightly
Cook the pancakes
- Heat a non stick pan over a medium heat
- Add a little butter or oil
- Spoon in rounds of batter around 2–3 tbsp per pancake
- Cook for 2–3 minutes until bubbles form and the underside is golden
- Flip and cook another 1–2 minutes until set and lightly browned
Serve
- Stack the pancakes while warm
- Top with yogurt, berries and a restrained drizzle of maple syrup
- Best eaten straight from the pan while fluffy and tender
Method
The Method for the Recipe Content Goes Here
- Enter step one for the recipe here
- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
protein-pancakes