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!


Recipe thanks to Mem Davis

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