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 2 pancakes per person.

Photograph by Niki Webster.

Quick meal

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Preparation time

5 min

Cook time

10 min

Total time

15

Meal

  • vegan-desserts
  • breakfasts

Servings

3

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

  1. Place the flours, baking powder and salt into a large mixing bowl and thoroughly combine. Set aside.

Wet ingredients

  1. Place all wet ingredients in a high-speed blender and blend until very smooth.
  2. Pour the wet ingredients into the dry ingredients and thoroughly combine.

Other ingredients/cooking

  1. Gently stir through the lemon zest and blueberries.
  2. Using a non-stick frying pan and on a medium heat, warm up a little oil (use an oil spray if reducing fat).
  3. 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, seed butter, seeds (pumpkin, flax, sesame, sunflower, hemp), vegan high protein yoghurt (we like Alpro Greek Style)

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