Now Sundays aren’t just my favourite day of the week because I have an excuse to make Pancakes, for me it’s a day of down time, a day to re group and organise myself for the week ahead. Sunday is Me day. I think it’s important to take time out of our busy lives to spend time with ourselves, and for me that’s what Sundays are all about.
Anyway, enough jibber jabbering from me, here I present to you an antioxidant, protein packed vegan pancake stack. The pancakes get their vibrant pink colour from beetroot and hold together with a great egg replacement – the chia egg. Chia egg is made by simply mixing 1 tablespoon of ground chia seeds with 3 tbsp hot water until it becomes “gluggy” If you’re not vegan and prefer to just use eggs, you can substitute the chia egg with 1 egg white.
Makes 8 pancakes
What you’ll need:
Pancakes
1/2 cup oat flour (can blend oats in food processor/blender to get a flour consistency)
1 chia egg
1 scoop plant based protein powder
1/2 cup rice milk
1 tsp Beetroot Powder or pure beet juice
1 tsp baking powder
Compote
1/2 cup blueberries
1/4 cup plant based milk
What to do:
Pancakes
In a large bowl mix together the rice milk, oat flour and beetroot powder
Sift in the protein powder and baking powder and mix well
While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil.
Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown (These are relatively small pancakes so you can have 3 or so going at one time to speed the process along)
On a large plate stack your pancakes one on top of each other
Compote
In a small saucepan heat up your blueberries until they become soft
Stir in the rice milk and remove from the heat
Pour compote over your pancake stack
Serve with more fresh fruit like strawberries or raspberries
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