I’ve been looking for some high protein options now that I’m eating vegetarian, and made up this recipe today. They were super tasty! I use Nutribiotic brand Mixed Berry Rice Protein Powder because I’m allergic to soy, and my son is allergic to dairy and peanuts, so it’s the best option so everyone in the family can use it. The protein powder has a nice flavor and works well baked into recipes.
Makes 9 medium size pancakes
Ingredients:
Wet:
2 eggs, whisked (or egg alternative 1/3 cup vegan liquid Just Egg)
1 cup barista oat milk
2 T MCT oil
1/2 t vanilla extract
Dry:
1/2 cup gluten free flour
1/4 cup flax meal
1/4 cup vegan mixed berry flavoured protein powder
1/2 t baking soda
1/2 t baking powder
1/2 t salt
2 T xylitol
3-4 t coconut oil
1/2 cup berries (any type is fine, frozen or fresh, dice larger berries)
Instructions:
- Mix the dry ingredients.
- In another bowl, whisk the wet ingredients together.
- Pour the wet ingredients into the dry ingredients and mix well. The protein powder and flax meal will thicken the batter, but it should still be pourable. If not, add more half and half cream till it’s the right consistency.
- Heat a teaspoon of coconut oil in a frying pan or griddle. Test the pan is hot enough by flicking water in the pan. If it jumps and sizzles, it’s ready to drop 1/4 cup amounts of batter into hot oil. Drop a few berries on to each pancake round. When bubbles form, flip the pancake. Cook till browned. Add more oil to the pan, add more batter, add berries, cook till browned, repeat till all batter is cooked.
- Serve hot with a dollop of butter on top.
Plum Hill 