· By Joseph Welstead
The Ultimate Protein Pancakes Recipe (with carbs)
So here's a secret. We like carbs. We don't think carbs should be demonised, as they so often are. And we certainly don't agree with replacing carbs with zero-calorie sweeteners (which, BTW, is not authorised in an EU organic product).
So our ultimate protein pancakes are not just protein. They're a delicious blend of lusciously gooey, bouncy, glutenous wheat and light, airy and fluffy peanut protein. We've taken our long-time favourite, old fashioned pancake recipe - removed a little of the flour, and added some nourishing, complete plant-based protein for the ultimate breakfast batter. You'll have to try it to believe us.Ultimate Protein Pancakes - Ingredients
Makes 8 large pancakes - feeds two generously:- 140g wheat flour, or your go-to gluten-free option
- 50g Organic Peanut Butter Vegan Protein
- 10g baking powder
- Pinch of salt
- 300ml of nut milk, or organic dairy milk
- 1 egg - or your go-to vegan egg replacer
- 50ml of melted coconut oil, or organic butter
Ultimate Protein Pancakes - Method
Pancakes shouldn't be complicated. The key is to obtain a thick-but-liquid batter, rid of all powdery lumps, and silky smooth thanks for the coconut oil or butter.- In a large bowl, sift together the flour, peanut protein, baking powder and salt.
- Make a well in the center and pour in the milk, egg and melted butter or coconut oil; whisk until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Wait until the pan is hot!
- Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.
- Flip once air bubbles have appeared everywhere, and brown on both sides.