Tropical Protein Pancakes.
Pancakes are my weakness. Both because of their soft, dense and moist centre, but also because the flavour combos and the topping choices are endless and without rules. And just because they’re called pancakes, doesn’t mean they’re unhealthy! These pancakes are made with wholewheat flour, sweet and crunchy passionfruit, with hints of orange and coconut, are protein-packed, and sweetened only with minimal date syrup.
Serves: 2 | Total Cooking Time: 20 minutes
Ingredients
230ml unsweetened coconut milk (you can also use soya, almond or oat)
100g vegan unsweetened soya yoghurt (oat, almond or coconut can also work)
40g syrup of choice (I used date syrup)
Zest and juice of 1 orange
Flesh of 2 passionfruits
150g wholemeal spelt or buckwheat flour
50g vanilla plant-based protein powder
1/2 tsp bicarbonate of soda
2 tsp baking powder
Instructions
Heat a small non-stick frying pan over a low heat.
Mix the dry ingredients together in a large bowl. Then stir in the wet ingredients until well combined and slightly runny but thick enough to hold it’s place on a spoon.
Pour in small circles of the batter onto the pan and cook for 2–3 minutes before carefully flipping onto the other side. Cook for another 2 minutes.
Repeat this with the rest of the batter and then serve with choice of toppings!
Store any left overs in an airtight container in the fridge for up to 5 days. Reheat when needed, or enjoy cold!
Enjoy! Lots & lots of love.
P.S Please share with me on social if you made this, it really helps me a lot and I appreciate it more than you ever will know x
Vegan Meal-Prep Baked Protein Pancakes