Healthy Pancake Recipe

by Christianne
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High Protein Pancakes

Makes 4 pancakes


8½oz / 240g ground almonds

1 tbsp milled flaxseeds

1 tsp baking soda.

1 large egg

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, 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.




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