Lemon & Blueberry Pancakes (high-protein)
A deliciously high protein breakfast combining protein powder, silken tofu and plant milk. Enjoy with a dollop of nut butter and chocolate chips for extra yumminess.
Serving size is 3 pancakes per person.
Photograph by Niki Webster.
Nutritional information is based on one serving using soya milk in the batter, vegan protein powder (10g per tablespoon) and two sprays of oil spray for frying. If you would like to increase the protein content then add some of our suggested toppings below.
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Preparation time
5 min
Cook time
10 min
Total time
15
Meal
- vegan-desserts
- breakfasts
Servings
2
Kcal
404
Carbs
58 g
Protein
25 g
Fat
8 g
* Nutritional information per serving.
Ingredients
Dry ingredients
- 60g/½ cup plain flour
- 60g/½ cup wholemeal flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 tbsp vegan vanilla protein powder
Wet ingredients
- 150g/5.2 oz silken tofu
- 160ml/⅔ cup unsweetened plant milk (soya has the highest protein)
- 1 tbsp syrup (eg maple or agave)
Other ingredients (optional)
- Zest of 1 lemon, finely grated or finely chopped (optional)
- 100g/½ cup blueberries (optional)
Instructions
Dry ingredients
- Place the flours, baking powder and salt into a large mixing bowl and thoroughly combine. Set aside.
Wet ingredients
- Place all wet ingredients in a high-speed blender and blend until very smooth.
- Pour the wet ingredients into the dry ingredients and thoroughly combine.
Other ingredients/cooking
- Gently stir through the lemon zest and blueberries.
- Using a non-stick frying pan and on a medium heat, warm up a little oil (use an oil spray if reducing fat).
- Add about a ⅓ cup of batter per pancake and then heat on each side for a couple of minutes or until golden.
Protein toppings: chia jam, chopped nuts, ground almonds, nut butter, peanut butter powder, seed butter, seeds (pumpkin, flax, sesame, sunflower, hemp), vegan high protein yoghurt (we like Alpro Greek Style)
Keywords
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