I couldn’t stop myself from making pancakes again This time I tried to make a protein pancake similar to one that I used to eat that contained a lot of eggs. The yummy thing about those pancakes was the banana and peanut butter. Here comes the awesome vegan version. This recipe makes 5 pancakes.
3 dl homemade almond milk
3 dl water
1 dl buckwheat flour
1 dl rice flour
1 dl corn flour
4 TBSP potato flour
2 TBSP peanut butter (I use an organic sugar free peanut butter)
2 TBSP pea protein
2 TBSP rapeseed oil
1-2 TBSP Agave syrup
Some grated coconut
Some cinnamon (I use quite a lot as I love it)
You could probably use another mix of flours if you don’t have all of these at home and I think it would be fine to replace the almond milk with water. Try it out for yourself
Pour the almond milk and water into a bowl. Then whisk in a little flour at a time until all flour is added. Whisk in agave syrup, peanut butter, salt and rapeseed oil. Chop the bananas into small pieces and whisk them into the batter. Let the batter rest for a quarter or so. Then fry them one by one in rapeseed oil. I served the pancakes with some pineapple, kiwi, banana and grated coconut. We ate them after lifting a lot of weights at the gym and needed some protein. Enjoy!