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OAT FLOUR PROTEIN PANCAKES

Prep - 5 Minutes
Cook - 10 Minutes
1 Servings

OAT FLOUR PROTEIN PANCAKES

Thick fluffy oat flour rice protein pancakes! These pancakes are one of my favourites, so easy to make, they pack a mighty nutritional punch and are so incredibly satisfying. The whey protein chocolate frosting is totally optional but HIGHLY recommended.

Ingredients

    For the pancakes

  • 50g (1/2 cup) gluten-free oat flour
  • 2 tbsp (14g) Pulsin Unflavoured Rice Protein
  • 1/2 tsp baking powder
  • 1/4 cup (60ml) unsweetened almond milk
  • 1 large whole egg or 1/4 cup (60ml) egg whites
  • Pinch or two of cinnamon
  • Pinch vanilla powder or 1/4 tsp vanilla extract
  • 1/2 tbsp Stevia Erylite or 1-2 tsp honey/maple syrup or 5-10 drops liquid stevia
  • Toppings

  • 1 tbsp (10g) Pulsin Whey Protein Concentrate
  • 1 tsp (5g) raw cacao powder
  • 1/2 tbsp water
  • 1 tsp Stevia Erylite or 1 tsp honey/maple syrup or 5 drops liquid stevia

Method

  • Blend together all pancake ingredients using a hand blender.
  • Spray a non-stick pan with some melted coconut oil.
  • Place approx. 3 tbsp of the thick batter into the pan to create one pancake. I cook them two at a time. Leave to cook for 3 minutes over a low to medium heat. Carefully flip and cook for 2 minutes more.
  • Repeat with remainder of the batter (it usually makes 4 small but thick pancakes!).
  • Mix together frosting ingredients in a small bowl with a teaspoon. It's easier to do this in a small ramekin to achieve a thick smooth consistency.
  • Serve pancakes topped with protein frosting and fruit of choice...bananas were the order of the day on this occasion!

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Peachy Palate

www.peachypalate.com

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.

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