Ingredients
Scale
- 1/4 cup oat flour
- 1/2 cup brown rice flour
- 2 Tbsp KoRo lupine protein powder
- 2 Tbsp corn starch
- 1 tsp chia seeds
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract/powder
- 1 ripe banana
- 1 Tbsp KoRo macadamia butter
- 1 tsp apple cider vinegar
- 1 cup soy milk
- Toppings:
- 1 Tbsp hemp seeds
- 1 fig
- handful of berries
- 1 tsp maple syrup
Instructions
- Place the banana into a medium-sized bowl and mash with a fork.
- Add the soy milk, macadamia butter and apple cider vinegar and whisk together.
- Add in the remaining ingredients and combine until you got a smooth mixture. Place in the fridge for 5 minutes.
- Heat a pan over medium heat (if you have a non-stick ceramic pan you won’t need oil – otherwise add a little bit). Add about 1/4 of the mixture at a time to the pan to make one pancake.
- Once there’s a few bubbles building you can carefully flip the pancake (usually takes about 20 seconds). Let cook for another 30 seconds and transfer to a plate. Repeat this step until the batter is gone.
- Add some more nut butter, hemp seeds, figs and berries with a drizzle of maple syrup and enjoy!
Description
As in all of my recipes, 1 cup equals 250 ml.
