High Protein Pancakes
A low allergy, high protein pancake!
Ingredients
- 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
Directions
- Sift flour and almond meal.
- Mix in egg replacer, water and soy/rice milk.
- Add vanilla essence.
- In a separate saucepan, heat fruit until slightly soft and gooey.
- Spoon out 4 tablespoons of the mix into a heated frypan.
- Heat until bubbles form, then flip over until golden brown underneath.
- Top with fruit and enjoy!
Variation
Recipe thanks to Mem Davis
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