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10 • minutes
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2 • people
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Hemp Protein Pancakes

5/5 (2)


  • tick1 cup Isola Bio Almond Milk OR Isola Bio Coconut Supreme (we love Isola Bio)
  • tick 3 Tbsp ground flaxseed (or linseeds)
  • tick 1 Tbsp Chantal Organics Olive Oil
  • tick 1 tsp honey
  • tick 1/2 cup Chantal Organics Hemp Protein Powder
  • tick ¼ cup almond flour
  • tick ¼ cup buckwheat flour or brown rice flour
  • tick 1/2 tsp Chantal Organics Baking Powder
  • tick ¼ tsp Chantal Naturals Sea Salt Fine
  • tick ¼ tsp cinnamon powder
  • tick Chantal Organics Coconut Oil for frying
  • tick Chantal Organics Apple Syrup for drizzling


  • Step 1.

    In a medium bowl, whisk together the almond milk, ground flaxseed, olive oil, and honey. Set aside.

  • Step 2.

    In another bowl, whisk together the hemp protein, almond flour, brown rice flour, salt, baking powder and cinnamon.

  • Step 3.

    Add the wet ingredients to the dry ingredients and whisk together.

  • Step 4.

    Allow the batter to sit for a few minutes, this allows it to thicken.

  • 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.

  • Step 6.

    When the pan is hot, add spoonfuls of pancake mix and shape into round circles.

  • 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.

  • Step 8.

    Stack warm pancakes on a plate and drizzle with apple syrup, a spoonful of coconut yoghurt and slices of fruit.

Chantal Organics Products used

Coconut Oil Deodorised/Neutral
Apple Syrup
Sea Salt Fine
Extra Virgin Olive Oil
Baking Powder
Hemp Protein Powder

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