High Protein Pancakes

Serves 2 people

Preparation: 15 minutes

A low allergy, high protein pancake!



  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.