4 Delicious Ways To Use Our Vegan Protein Pancake Mix

1. American-Style Fluffy Pancakes

 Ingredients

• 100g Vegan Protein Pancake Mix (2 scoops)
• 180-200ml almond milk
• Sugar-Free Syrup (Golden Syrup)

Method

1. Add the pancake mix to around 180-200ml of almond milk – you want the consistency to be nice and thick.
2. Pour out discs of pancake batter to a non-stick frying pan and heat over a medium heat for a few minutes on each side until golden brown.
3. Repeat with the remaining batter until you have a stack of deliciously fluffy pancakes. Top with plenty of Sugar-Free Golden Syrup.

2. Banana Pancake Coins

Ingredients

• 50g Vegan Protein Pancake Mix (1 scoop)
• 100ml almond milk
• 1 banana
• Dark chocolate drops (optional topping)

Method

1. First, make a thick pancake batter by adding the Pancake Mix and almond milk together in a small jug or bowl and stirring until smooth.
2. Peel & chop up your banana into 1cm thick coins. Add these banana coins to the pancake batter so that they’re completely coated, then carefully lift them out one at a time and place into a non-stick frying pan.
3. Cook your banana pancake coins for a few minutes on each side, until golden brown.
4. Add to a bowl, top with a handful of dark chocolate drops, then enjoy!

3. Lemon Sugar Crepes

Ingredients

• 100g Vegan Protein Pancake Mix (2 scoops)
• 250-300ml almond milk
• ½ lemon
• 3 tsp. sugar

Method

1. Create a pancake batter by adding the almond milk and Pancake Mix sachets to a small jug or bowl. Mix until smooth and lump-free.
2. Heat a little low-calorie cooking spray in a large non-stick frying pan and then pour in your pancake batter until you have a crepe as big as you’d like. Cook for a few minutes on each side until golden brown, then remove from the pan.
3. Repeat so the remaining pancake batter is used up, you should get around 3-4 big crepes.
4. Add a squeeze of lemon juice and sprinkle of sugar, roll up, and get stuck in!

4. Biscoff Souffle Pancakes

Ingredients

• 100g Vegan Protein Pancake Mix (2 scoops)
• 180-200ml almond milk
• 2 tbsp. Biscoff spread (melted)

Method

1. First, prepare your pancake moulds by wrapping two large circular cookie cutters in tin foil. If you don’t have a cookie cutters, don’t worry, you should be able to create moulds with tin foil alone – just fold a large piece over on itself a few times to make a thick, sturdy strip about 5cm tall and tape together the two ends to form a circle.
2. Then make a thick pancake batter by adding the Pancake Mix and almond milk together in a small jug or bowl and stirring until smooth.
3. Next, carefully add the pancake batter to a non-stick frying pan, within the pancake moulds you have created. Add a spoonful at a time until each one is full, then turn the heat on low, add a teaspoon of water to the frying pan and place the lid over the pan to create steam.
4. Cook for around 5 minutes, before flipping carefully and cooking for another 5 minutes on the other side.
5. Once cooked, remove from the moulds and place on a plate. Smother with plenty of melted Biscoff spread and enjoy!