Indira Badia Fonseca sometimes make pancakes for Breakfast using her favourite Plant Protein and the pancakes always come out soft and spongy. Because eating shouldn’t have to be boring if you are creative in the kitchen.
Ingredients:
300g self-raising flour
2 Scoops of Vanilla Protein
2 tablespoons chia seeds
1 tsp baking powder
1 tsp Bicarbonate soda
4 tbsp sugar (any kind)
1 tbsp vanilla extract
450ml plant-based milk (such as coconut, oat, almond)
1 tbsp vegetable butter for cooking
To serve (optional)
Banana slices, blueberries, maple syrup, Mango, Lotus spread, vegan chocolate chips, plant-based yogurt…
STEP 1
Whisk the flour, protein powder, baking powder, Bicarbonate soda, sugar, Chia seeds, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
STEP 2
Heat a little of the butter in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
STEP 3
Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves, and enjoy!
