Lean & Green Vegan Protein Pancakes

 

Shrove Tuesday aka Pancake Day is one of our favourites here, and below is a recipe for healthy, vegan pancakes I know you guys will LOVE!

I hope you love the recipe.

Go have some flipping fun!

 

Lean & Green Vegan Protein Pancakes

 

Ingredients (all using the same scoop)

  • 2 scoops gluten free self raising flour
  • 2 scoops Bio-Synergy Lean and Green Vegan Protein (Butterscotch flavour)
  • 1 scoop oats
  • 1/2 tsp baking powder
  • 1 flax egg (1 tbsp flaxseed 3 tbsp water)
  • Approx. 300ml unsweetened almond/coconut milk
  • Handful of raspberries and blueberries

Method:

  1. Make the flax egg by mixing the flax seeds and water together. Put to one side and leave to stand for 15 minutes to let it thicken
  2. Add the Bio-Synergy Lean & Green Vegan Protein, flour, oats and baking powder into a mixing bowl
  3. Then add the almond milk and flax egg until you get a thick consistency
  4. Heat the hob to a medium temperature, add a dash of coconut oil to the pan, followed by the pancake batter
  5. When you start to see the edges have cooked, flip and cook the other side
  6. Sprinkle over the raspberries and blueberries, or add a toping of your choosing

 

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