Safe to say this recipe is a long time coming. I make a variation of this stack almost once a week and it is such a delicious and great pancake recipe that works perfectly as a pick me up once I'm done with bouldering for the day! If you're more into slow mornings with breakfast in bed, rest assured these are great for that occasion too.
Ingredients:
60g all purpose flour
30g whole wheat flour
1tsp baking powder
40g vegan protein powder
15g granulated sugar
225g soy milk
A splash of vanilla extract
Method: Whisk together flours, baking powder, protein powder and sugar until well combined. Add soy milk and vanilla extract and whisk gain until just combined and there are no patches of dry flour throughout. Set the batter aside to rest for a few minutes while heating up a non-stick frying pan. Cook a few tablespoons of batter per pancake over medium heat until it starts to set around the edges and/or bubbles start to form on top. Flip and cook until cooked all the way through. Repeat the process until you've used up all your batter. Stack the pancakes and top with your favourite toppings.
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