The fabulous Sandy Rasmussen popped this delectable vegan pancake recipe into my inbox and I had to share… perfect for Easter Sunday brunch 💛
These Protein Pancakes have none of the high GI foods in them and they’re delicious. Sandy sweetens them up with a little real maple syrup or eats them with her favorite coconut yogurt.
You will have to adjust your own recipe for more than 3 medium-sized pancakes…
2 scoops vegan protein powder ( I use Arbonne Vanilla Protein Powder)
1/2 – 1 scoop Fibre Boost
1 teaspoon baking powder
1/2 cup brown rice flour (gluten free)
1 teaspoon chia seeds
1 teaspoon cinnamon
Whisk to right consistency…not too thick
Leave to stand for 5 mins to let the chia seeds do their thing before pouring in the pan!
Melt 1/2 teaspoon of coconut oil in a non stick pan & pour mixture in, let cook for a few mins (until you can get a spatula underneath without it tearing – this is trial and error!) flip over and cook for a few more minutes before serving.
Top with blueberries (Don’t add into batter…it throws off the mix!) and you can add a teaspoon of Coyo Coconut Yogurt too for a treat!