High Protein Pancakes

Serves 2 people

Preparation: 15 minutes

A low allergy, high protein pancake!

Ingredients

Directions

  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!

Variation

    Flour choice can be replaced with buckwheat or quinoa flour.
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