This plant-based recipe offers a healthy twist while still retaining the flavour and taste of your favourite pancake stack
Wholesome, filling, and fully customisable with your favourite toppings, these protein-packed pancakes are made with Linwoods Milled Flaxseed and vegan protein powder. The recipe’s minimal prep and quick bake time mean you’ll have a warm, tasty meal in just 30 minutes.
Preparation Time – 5 minutes
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Cooking Time – 25 minutes
Serves 3
Ingredients:
90g plain flour (gluten free if necessary)
90g vegan protein (vanilla works best)
2 tsp baking powder
240g plain unsweetened soy yoghurt
325ml oat milk
½ tsp cinnamon
2 – 3 tbsp maple syrup (depending on sweetness of protein powder)
3 tbsp (21g) Linwoods Flaxseeds, Sunflower, Pumpkin, and Chia Seeds, and Goji Berries
Yoghurt, berries, more milled flaxseed for topping
Method:
- Preheat your oven to 180C (350F).
- Whisk together all ingredients in a large bowl or jug until smooth. You could also use a blender or hand blender.
- Divide the batter evenly between oven safe glass dishes; approx. 270g per dish.
- Bake in the preheated oven for 22 – 25 minutes.
- Serve one immediately with yoghurt, fresh berries and a little more flax. Allow the others to cool, place the lids on top and store in the fridge for up to three days.
- Eat cold or reheat in the microwave for 1-2 minutes. Top as desired.
