recipe 5th February 2016 by Ashleigh
In honour of pancake day we’ve got not one but two protein pancake recipes from Ashleigh. If you’re in the mood for something fruity and a bit lighter, this is the recipe for you! If you fancy something more indulgent, hang on for her chocolate brownie pancakes...skip to the recipe
I’ve used chia seeds as an egg substitute in these pancakes, they’re a great source of protein and calcium and you can buy whole bags over on the graze online shop.
One of the snacks in this recipe has been delisted! Check out the products below the instructions for substitute suggestions.
In a small bowl or ramekin, add 30ml water to 15g chia seeds and allow to stand to create a chia “egg”.
Meanwhile, mix together the baking powder, oat flour and stevia, making sure to get rid of any lumps.
Add the quark and almond milk to the oat & powder mixture.
Heat a small nonstick pan on medium and spray with cooking spray for a couple of minutes.
By now, the chia seeds should have thickened - add them to the main batter and stir through thoroughly. It should be quite thick but runny enough to spread out with the back of a spoon in the pan. You can periodically add a tiny splash of extra milk between cooked pancakes to the batter to counteract the thickening by the chia seeds.
To cook pancakes, repeat the cooking process from the first recipe.
The pancakes will be ready to turn when they start to change colour and a couple of bubbles rise and pop at the surface.
Turn the pancakes using a spatula and allow to cook on the other side for 30-40 seconds.
Repeat with all batter. You can cook several at once if you like!
Add your toppings! I’ve used the passionfruit sauce from graze’s coconut crumble cake, and topped with the cake itself and some fresh melon chunks.
small but mighty! pure chia seeds with bags of nutritional oomph
almond-topped bakewell cake served with a fruity raspberry compote
naturally banana-flavoured protein flapjack with rustic rolled oats and mixed seeds
delicious oaty flapjacks with locally-sourced lemon curd and a yoghurt drizzle
our classic rustic rolled oat flapjack, boosted with seeds and soy protein crispies