Fluffy pancakes packed with 28g protein. Valentines, Galentines, whatever you're celebrating this year - these pretty pink pancakes are the perfect treat!
2 Cups Spelt Flour
1 Cup Plant Milk
4 Scoops Forest Fruits Protein Powder
1tbsp Baking Powder
1tbsp Apple Cider Vinegar
1/2 tsp Pink Pitaya
I used: Raspberries, Flaked Almonds and Vegan Strawberry Yoghurt to top
Step 1: Add all ingredients into a blender and blitz until smooth, approx. 20 seconds. Leave to stand.
Step 2: Heat the oven to 120c. Then, in a frying pan heat a little coconut oil, approx. 1/4 tsp.
Step 3: Pour an ice cream sized scoop of pancake mixture into the pan for each pancake. Fry on both sides for 2-3mins or until slightly brown. Once your first batch is done, put them into the oven to stay warm.
Step 4: Serve with your favourite toppings & enjoy!