Protein Berry Pancakes
- prep time - 10 mins
- cook time - 10 mins
- total time - 20 mins
- 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.
If you need any more recipe inspiration then look no further than our protein pancake guide.
Ingredients
- 50g of gluten-free oat flour
- 2 tbsp Performance Choc Peanut or Superblend 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
Instructions
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.
