Chocolate Protein Flax Pancakes
These are one of my favourite breakfasts or lunches to eat and they are so filling! If you're a big eater, like me, this will be one serving. If you're a small eater, it will be two.
Equipment
- 1 mixing bowl
- 1 large spoon
- 1 frying pan
- 1 flipper flapper spatula turner
Ingredients
- 1/2 cup Valley Flax Pancake & Cookie mix
- 1 scoop Iron Vegan Sprouted Proteins powder - Chocolate (or your protein powder of choice - I also like Vega)
- 2/3 cup Orange juice
- 1 Egg
- Handful Blueberries
- Topping or syrup of choice. I just use Earth Balance alternative butter spread.
Instructions
- Add the Valley Flax Pancake & Cookie mix and protein powder to a large bowl and mix.If you have any powdered herb/supplements you want to hide and mask the taste, mix them in.
- Add orange juice. (You can use water if you prefer.) Mix thoroughly.
- Crack egg and add, mixing in thoroughly.
- If you find it's still a bit too thick, you can add some water, a drizzle at a time and mix in, until you have your desired thickness. Sometimes I'll do this.
- Add a handful of fresh or frozen blueberries and mix in.
- Add desired amount of batter for one pancake to frying pan over medium-to-low heat.Customize this for yourself, depending on your appetite and frying pan size. I'm a big eater and make two large pancakes for myself. You can also make 4 smaller, regular sized pancakes.
- Once the top of the pancake starts bubbling and firms up enough to easily get the spatula turner under it, flip it over and cook on the other side.
- When done, move pancake to plate and add your desired topping (butter, syrup, etc.).