Ingredients:
1 & 2/3 cup gluten free flour mix
1/3 cup chocolate or berry flavoured vegan protein powder
2 eggs (or substitute 1/3 cup liquid Just Egg)
2 T vegetable oil
1 & 1/2 cup dairy free milk (we use cashew or oat milk)
coconut oil
Toppings: vegan becel margarine, maple syrup
Instructions:
- Combine dry ingredients in one bowl and wet ingredients separately in a large glass measuring cup. Mix the dry & whisk the wet ingredients in each bowl.
- Gradually add wet ingredients to dry ingredients, mixing as you go. Don’t overmix, just till ingredients are combined and reach a good batter consistency.
- Heat enough coconut oil to coat the bottom of a large frying pain, over medium high heat.
- Scoop pancake batter with 1/4 cup measuring cup into hot frying pan, 4 or 5 at a time. Wait till bubbles appear on top then flip them over. Once cooked through, put on a plate and continue cooking pancakes until all the batter is cooked.
- Serve hot, topped with marg and maple syrup.
Plum Hill 