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Protein Berry Pancakes

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  • prep time - 10 mins
  • cook time - 10 mins
  • total time - 20 mins
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  • serves - 1

Pancakes are the staple of vegan Instagram, owing to their simplicity and deliciousness. Molly Lindsay added two scoops of our Choc Peanut Performance for an extra 30g of plant-based protein, ideal for a protein brunch. This recipe is also gluten-free and loaded with the berries’ vitamins and minerals.


  • 50g of gluten-free oat flour
  • 2 scoops of Form Performance Choc Peanut
  • Chia egg
  • 1 tbsp flaxseed
  • 1 tbsp hemp seeds
  • 1 tsp baking soda
  • 200ml oat milk
  • Organic coconut oil
  • Berries for the topping


First prepare the Chia egg - mix 1 tbsp chia seed with 2 1/2 tbsp water - let sit for 5 mins. Blend all the ingredients together to make a mix. Heat some coconut oil in a pan on a medium heat and then ladle the batter into the pan. Cook both sides evenly. For the topping, simmer berries in a pan with a splash of water on a low heat until they are soft. For an extra treat, spread a nut butter between each pancake.

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