Ingredients
Method
- Blend the soy milk, silken tofu, vinegar, oil and vanilla until completely smooth.
- Whisk the flour, protein powder, sugar, baking powder and salt together in a large bowl.
- Pour in the wet mixture and stir until just combined. A few small lumps are fine. Rest the batter for 5 minutes. It should be thick but pourable, so stir in a splash more milk if it is stiff.
- Heat a lightly oiled non-stick frying pan over a medium-low heat. Pour in about 4 tablespoons of batter per pancake and cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
- Flip and cook for 1 to 2 minutes more until golden. Keep warm while you cook the rest. Makes about 12.
Notes
- Protein batter browns faster than ordinary batter. Keep the heat lower than you would for normal pancakes.
- Protein powders soak up different amounts of liquid, which is why you may need the extra splash of milk.
- Do not overmix. Stirring until smooth makes the pancakes tough.
Nutrition per serving
- Protein
- 34 g
- Energy
- 477 kcal
- Carbs
- 60 g
- Fat
- 11 g
- Fibre
- 3.3 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.