RECIPE: Pancakes 2.0 - The Fluffiest Ever!
I love my tasty Protein Pancakes I make, but I also like to change it up a bit. These pancakes are light as air and super fluffy!
They are baked and not fried, plus they are fat free, gluten and also dairy free! Before you close this post and turn away, no, they do not takes like 'healthy' food, but instead something that is a real treat for breakfast.
WHAT YOU NEED:
FOR THE PANCAKE MIX
600g gluten free self raising flour (Dove Farm is always the best)
3 x tbsp baking powder
2 x tsp bicarb
1 tsp salt
Combine all the ingredients together into an air tight jar and shake really well. This can be stored in your pantry to use as and when you need to make some pancakes!
FOR PANCAKES 2.0
150g of my pancake mix
2 x eggs separated
1 tbsp coconut yoghurt (I love Coyo)
Approx 1/4 cup coconut milk drink (I always use the Rude Health one)
Raw cacao powder (or you could use cocoa)
Raw maple syrup
Raw almond butter
Pre-heat the oven to 220 degrees (200 degrees fan) and prep 2 large baking trays with baking parchment
In a bowl, whisk your egg whites until you have stiff peaks and set aside
In a small jug, combine the egg yolks and coconut yoghurt and beat with an electric whisk for a couple of minutes until light and fluffy.
In a wide mouth jug, add the pancake mix and then add the egg yolk mixture. Beat this with the whisk (it will be dry to start with, don't panic) and then slowly add your coconut milk until you have a 'double cream consistency' - you might not need all the coconut milk.
Once your consistency is right, fold in the egg whites
Pour around 6 dollops of pancake mixture onto the baking parchment, making sure they're well spaced apart.
Put in the oven for around 7-10 minutes or until golden brown.
Serve with Coco yoghurt, raw maple syrup, almond butter, frozen berries and a dusting of raw cacao and a great big cup of cha!
Thanks so much for reading,