Vegan Japanese-Inspired Soufflé Protein Pancakes
Ingredients
- 60g flour (e.g., spelt, gluten-free, plain, or self-raising)
- 30g vanilla soy isolate protein powder (or other vegan protein)
- 150ml unsweetened almond milk (or other plant-based milk)
- 5g coconut oil
- 10g sweetener (e.g., Natvia or dry sweetener alternative)
- 1/2 teaspoon baking powder
- Salt, to taste
- Squeeze of a lemon
Preparation
Combine the almond milk with the baking powder, salt, and lemon juice.
Melt the coconut oil and combine it with the liquid mixture.
Combine the dry ingredients together.
Whisk the two mixtures together thoroughly.
Create foil-shaped rings or use cookie cutters to form the pancake shapes.
Heat a non-stick pan.
Place the pancake batter into the rings in the pan.
Cook on one side and place a lid on top to allow the mixture to rise.
Flip the pancakes and cook on the other side.
Add desired toppings and serve.
