Fluffy Vegan Protein Pancakes

Ingredients

• 100 goat flour
• 1¼scoops plant protein powder, vanilla
• 2 tspbaking powder
• 300 mlunsweetened soy milk
• 1 tspapple cider vinegar
• 1¼ tbspground flaxseed
• 1 tspvanilla extract
• cooking spray
• 150 gblueberries (fresh or frozen)
• 1½ tbsppure maple syrup

Method

1. Stir the apple cider vinegar into the soy milk and leave for 5 minutes to curdle slightly; this makes a vegan buttermilk.

2. In a bowl, whisk the oat flour, protein powder, baking powder and ground flaxseed.

3. Pour in the soy milk mixture and vanilla and stir until just combined. Lumps are fine; overmixing makes them tough. Rest 5 minutes.

4. Heat a large non-stick skillet over medium-low heat for 2 minutes and coat lightly with cooking spray.

5. Pour in 60 ml (1/4 cup) portions and cook until bubbles appear and the edges look dry, about 2 minutes. Flip and cook 1 minute more until golden and cooked in the centre. Repeat with the rest of the batter.

   12 min timer

6. Serve stacked with blueberries and maple syrup.

Storing and reheating

Keeps 3 days or 2 months frozen.