Recipe protein pancakes
1/2 cup grounded almonds (50g)
1/2 cup buckwheat flour (60g)
2 tbsp chia seeds
4 tbsp vegan protein powder (I used @joy.foods almond protein powder which contains 50g protein per 100g)
2 tbsp Cacao (20g)
3/4 cup Plantbased milk (180ml=90g), maybe a bit more to get a pourable dough.
For the topping:
1/2 cup raspberry purée (I used frozen raspberries as they aren’t in season at the moment)
1 cup soy yoghurt (250g)
3 tbsp poppy seeds
Mix all ingredients in a blender and blend until smooth. The dough has to be pourable, you might have to add more milk or more flour for the right consistency. Bake them in a pan or in the oven.
Blend raspberries to a purée.
Mix yoghurt, poppy seeds and vanilla extract and pour both on top of your pancakes.
9,5g protein, 4,2g fiber, 10,8g carbs, 6,8g fat, 0g cholesterin, high in magnesium, iron, B1, B2, B6, zinc and calcium