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2015 08 01 14.46.46

I love pancakes but white flour, eggs and milk, the usual pancake ingredients, don’t do it for my digestion. However, I’m not missing out today. Here are a couple of my favourite recipes. They are nutrient and protein rich so will fill you up for hours. Enjoy!

Protein Pancakes with Blueberry Syrup

 Ingredients (Serves 2)

1 egg

2 tbsp spelt flour

1 tbsp pea or whey protein powder

½ cup almond milk

2 tsp coconut sugar

1 tsp baking powder

Pinch of sea salt

Butter/coconut oil for cooking

Topping:

125g blueberries

Method:

Mix the pancakes ingredients together adding the baking powder just before cooking.Heat a knob of butter or coconut oil in a frying pan until melted. Add 3 tablespoons of mixture. As it cooks, air bubbles will rise to the surface of the pancakes. At this point turn them over and cook the other side.

Repeat with the rest of the mixture.

Meanwhile, heat the blueberries in a couple tablespoons of water. When they have heated through, squash them with a masher or back of a fork so the juices are released.

Serve together with a slug of maple syrup to taste!


Cashew Pancakes with Tahini Cream

Ingredients (Makes 6 x 9 cm pancakes)

100g ground cashew nuts (you could also use ground almonds)

150g ground oats

1 egg (or 2tsp organ mixed with 3 tbsp water)

½ cup almond milk

1 tsp baking powder

Tahini Cream:

1 tbsp tahini

3-4 tbsp almond milk

½ tsp vanilla extract

1 tbsp maple syrup

Method:

Whisk together the ingredients to make the tahini cream and put to one side.

Whisk together the ingredients to make the pancake batter.

Place a knob of coconut butter (or butter) into a hot frying pan. Pour in the batter according to the size of pancake you require. I like to make several small ones at the same time. Wait until bubbles start to rise to the top of the pancake and then flip it over to cook the other side.

Keep the pancakes warm whilst you make the rest. Serve with fresh fruit and tahini cream.