Few foods taste better on a weekend morning than sweet, scrumptious flapjacks. But these tray-baked treats contain sugar, butter and syrup, which aren’t ideal ingredients when you’re looking out for your waistline.
Protein pancakes offer a similar taste but with better-for-you ingredients, including a generous serving of protein to fill you up and aid muscle repair and growth.
Ingredients
- ½ cup tapioca flour
- 1 serving plant-based protein
- 1 tbsp ground flaxseed
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp Himalayan rock salt
- 1 cup almond milk, unsweetened
- 1 banana, mashed
- 2 tbsp honey
- ½ tsp vanilla powder
Instructions
- In a bowl, combine the tapioca flour, plant protein, ground flaxseed, baking powder, ground cinnamon, and Himalayan crystal salt. Mix well.
- In a second bowl, combine the almond milk, the mashed banana, honey, and vanilla powder. Mix well.
- Slowly add half of the wet ingredient mix in bowl two to the dry mix in bowl one, stirring continuously to create your batter.
- Thereafter, add the remaining wet ingredient mix to the batter, a ¼ cup at a time, to avoid a runny batter. Mix well after each addition. Stop when all the lumps have been mixed out.
- Add coconut oil to a griddle or pan and heat over a medium heat.
- Pour pancake batter into the pan – around a ¼ cup per pancake, and cook for 2-3 minutes, until you see bubbles forming on the surface. Do not lift until then.
- Flip over and cook the other side for another 2-3 minutes.
- Repeat with the remaining batter.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
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