Vanilla Protein Pancakes
These vanilla protein pancakes are high in protein, gluten free and extra fluffy. Have as a simple and healthy breakfast (or dessert!).
Servings: 1 makes 5 pancakes
Ingredients
- 2 tsp apple cider vinegar
- 70 mls semi skimmed milk * use soy milk for a vegan option
- 70 g gluten free plain flour
- 20 g vanilla protein powder
- 1 tsp coconut sugar
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp oil
- 1 tbsp maple syrup
- 50 g blueberries
Instructions
- Stir the apple cider vinegar into the milk. In a bowl mix the dry ingredients.
- Add the milk mixture to the dry ingredients. Whisk until no flour or lumps remain and the mixture is a thick consistency.
- Warm a non stick frying pan over a medium heat. Add the oil and wipe way the excess.
- Add a large ladleful of pancake mixture into the pan. You want the pancakes to be compact so don’t be temped to spread the mixture. Cook for 2-3 minutes until bubbles form on the surface and the edges start to brown and firm. Flip the pancake and cook for a further 1-2 minutes.
- Repeat these steps until you have 5 warm, fluffy pancakes.
- Serve with maple syrup and warmed blueberries.