High Protein Pancakes

Makes 4 pancakes

Ingredients

8½oz / 240g ground almonds

1 tbsp milled flaxseeds

1 tsp baking soda.

1 large egg or Flax egg for vegan version

2oz / 60g unsweetened almond milk

8½oz / 240g coconut milk

2 tbsps coconut oil, melted

Preparation Method

1 Mix the ground almonds, flaxseeds, and baking soda.

2 In a separate bowl, whisk the eggs or flax eggs, then add the milk and oil and whisk together.

3 Whisk the mixtures together gradually, adding more milk if needed, one tablespoon at a time, to make a nice pancake batter.

4 Lightly oil a frying pan and heat over medium heat, and pour a cup of batter into it.

5 Cook for three minutes each side.

6 Serve with fruit, maple syrup, Greek yogurt etc.

Makes 4 x 6 four-inch pancakes.

Banana Pancake 

Serves 1

Ingredients

2 eggs or flax eggs

½ tsp cinnamon

1 banana

Preparation Method

1 Beat the eggs with the cinnamon.

2 Mash the banana and add to the mixture.

3 Heat a frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few minutes until set and golden underneath.

4 Put under the grill for a short time to set the top.

5 Fold over (or roll up) and serve.

Buckwheat Pancake

1 cup buckwheat flour

1 tablespoon coconut sugar.

1 teaspoon baking powder.

1 teaspoon baking soda.

1 large egg or flax egg

½ teaspoon vanilla extract.

2 cups coconut milk or any non dairy milk

2 tbsp maple syrup

Preparation Method

1  Combine the buckwheat flour, Buckwheat flour, baking soda, baking powder and set aside

2 In another bowl, whisk together the coconut milk, lightly beaten eggs, maple syrup, olive oil, and vanilla extract.

3 Mix the wet and dry ingredients together and let them sit for 10 minutes or so ( for a fluffier pancake )

4 Heat a frying pan and pour in the egg mixture, swirling to evenly cover the base. Cook for a few minutes until set and golden underneath.