Fruity Vegan Pancakes - Keto Vegan Recipe


(Per Serving) Calories 237 / Carbs 37g / Protein 11g / Fat 5g
These vegan pancakes are so light and fluffy, and extremely easy to make! The vegan protein powder helps boost your protein intake. Keep it interesting and experiment with different fruits! A real breakfast treat which takes minutes to make!
Serves 2
Prep Time 2 mins
Cook Time 6 mins
INGREDIENTS
150ml (½cup) Oat Milk 60g (2oz) Plain Flour
15g (½oz) Vegan Protein Powder
(your preferred flavour)
½ tsp Baking Powder
1tsp Ground  Cinnamon 1 tsp Olive Oil
80g (2 3/4oz) Raspberries 80g (2 3/4oz) Blueberries
2tsps Maple Syrup
HOW TO COOK IT
Add the f irst 5 ingredients to a blender and mix well. Heat a frying pan to a medium heat.
Add half of the olive oil to the pan and then pour in half of the pancake mixture creating 2 pancakes. Cook for roughly 90 seconds per side. Keep a close eye on them so that they don’t burn.

Repeat this process with the remaining pancake mixture.

Once cooked, plate up the pancakes, top with raspberries and blueberries and drizzle with maple syrup before serving.

Note: Depending on what size you make your pancakes, you may get 6 smaller pancakes out of this mixture.
DIETICIAN’S NOTES
Using protein powder in these pancakes makes them more satiating - use a  whole scoop to boost the protein per serving. Frozen fruits are ideal for pancakes, containing just as many nutrients as fresh.


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