Hemp Protein Pancakes
These filling pancakes are easy to make, give you a boost of plant-based protein and are delicious with a drizzle of apple syrup. Take leftovers to work with you and pop in the toaster for morning tea or even snack on them cold.
Ingredients
1 cup plant based milk of choice- 3 Tbsp ground flaxseed
- 1 Tbsp olive oil
- 1 tsp honey or maple syrup
- 1/2 cup hemp protein powder
- ¼ cup almond flour
- ¼ cup Chantal Organics Buckwheat Flour
- 1/2 tsp baking powder
- ¼ tsp sea salt
- ¼ tsp cinnamon powder
- Chantal Organics Coconut Oil for frying
- Chantal Organics Apple Syrup for drizzling
instructions
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Step 1.
In a medium bowl, whisk together the almond milk, ground flaxseed, olive oil, and honey. Set aside.
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Step 2.
In another bowl, whisk together the hemp protein, almond flour, brown rice flour, salt, baking powder and cinnamon.
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Step 3.
Add the wet ingredients to the dry ingredients and whisk together.
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Step 4.
Allow the batter to sit for a few minutes, this allows it to thicken.
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Step 5.
Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat. Be sure to use a non-stick pan or plenty of oil, otherwise the pancakes will stick to the pan.
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Step 6.
When the pan is hot, add spoonfuls of pancake mix and shape into round circles.
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Step 7.
Let them cook for 2 minutes on one side and then flip and cook 2 more minutes. Add more coconut oil to the pan, as you need it.
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Step 8.
Stack warm pancakes on a plate and drizzle with apple syrup, a spoonful of coconut yoghurt and slices of fruit.
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Chantal Organics Products used
