High Protein Pancakes

Searves 2 people

Preparation: 15 minutes

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High Protein Pancakes

A low allergy, high protein pancake!


  • 1 cup of almond meal
  • 1 cup of besan (chickpea) flour
  • 1/2 a cup water
  • 1/2 a cup soy/rice milk
  • A dash of vanilla essence
  • Orgran egg replacer = 2 eggs
  • Choice blend of seasonal fruit
  • Olive oil for frying


  1. Sift flour and almond meal.
  2. Mix in egg replacer, water and soy/rice milk.
  3. Add vanilla essence.
  4. In a separate saucepan, heat fruit until slightly soft and gooey.
  5. Spoon out 4 tablespoons of the mix into a heated frypan.
  6. Heat until bubbles form, then flip over until golden brown underneath.
  7. Top with fruit and enjoy!


    Flour choice can be replaced with buckwheat or quinoa flour.

Recipe thanks to Mem Davis

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