One small cooking tip to be aware of, however: you need to watch your pancake closely! Lift the edges with a spatula once they firm and the centre bubbles. If it moves easily, it's ready to flip, and you are on your way to a pancake palace you've made with your own two hands.
Cook
10 mins
Prep
15 mins
Rest
0 mins
Serves
2
Flavour
Vanilla
Ingredients
1⁄2 cup (70g) wholemeal plain flour (or gluten-free)
1⁄2 cup (60g) Vanilla Pure Plant Protein
1 tbsp cocoa powder (or cacao powder)
1 tsp baking powder
250ml almond milk
1⁄2 medium banana well mashed
2 tsp maple syrup (or rice malt syrup)
1 tsp coconut oil melted
1 tsp cocoa powder (or cacao powder)
2 tbsp vegan Greek yoghurt
1⁄4 cup (35g) fresh or frozen raspberries
Method
Combine pancake ingredients in a bowl until just combined. Don't overmix; you’ll activate the gluten, which will make them rubbery (and no one wants that).
Heat a large non-stick frypan over medium heat. Use a 1/4 cup measure to pour pancakes into the pan. Cook for 2 minutes until bubbles appear on top and the pancake looks set. Flip and cook for another minute. Remove from pan and repeat with remaining mixture.
Meanwhile, mix sauce ingredients together in a small bowl until smooth.
Divide pancakes between plates. Add yoghurt, drizzle over chocolate sauce, top with raspberries to serve, and thank us later.
Macros
| Energy (kJ) | 1623 kJ / 388 cals |
| Protein | 29.5 g |
| Fat | 10.6 g |
| Sat Fat | 4.7 g |
| Carbs | 38.7 g |
| Sugar | 12.4 g |
| Fibre | 9.3 g |