I’ve always avoided making pancakes because I am awful at making them! They never come out perfectly round and fluffy and I find them stressful to make. HOWEVER I tried out this recipe the other day and they turned out well! Once I had the basics of the consistency and ratios down, I decided to create my own recipe. Mine is quite a bit different to the one I orginially used but just as tastyyyy, less sugar and more protein!

Serves: 1 (4-5 medium pancakes, 6-8 small)

Ingredients:

• Coconut oil for frying
• 3/4 cup almond milk (or any plant-based milk)
• 1/2 tsp apple cider vinegar
• 1/2 tsp vanilla essence
• 1/4 banana (save the rest for the topping)
• 1 tsp ground flaxseed (optional – will work without too!)
• 1 scoop (around 1/4 cup) plant-based vanilla protein powder – vivolife protein is the best for this
• 1/2 cup buckwheat flour – regular flour will work too
• 1 tsp baking powder
• Topping ideas: nut butter, vegan chocolate sauce, berries, cocoa nibs, banana, chopped nuts, yogurt, cocoa nibs, figs

Method:

1. Turn oven on and set to a low heat (around 100c)
2. Combine all pancake ingredients in a blender and blend until batter is silky smooth
3. Heat a non-stick frying pan and add coconut oil
4. Allow the pan to heat up completely, before pouring some of the batter in the pan. The higher you pour from the better (within reason – I poured from about eye-height), it will form a nice round pancake this way!
5. Fry on one side for around 1-2 minutes before flipping around
6. Once the first pancake is done, place in a lined ovenproof dish & put in the oven so it stays warm while you are making the other pancakes
7. Repeat steps 4-6 until you have made all pancakes
8. Plate up the pancakes, add the toppings of your choice and ENJOY!