Fluffy pancakes made with wholegrain spelt flour, sweetened only with banana, served with soy yoghurt, berries and walnuts.
Prep10 min
Total25 min
Servings2
Protein per servingapprox. 17 g
Ingredients
serves 2
120 g wholegrain spelt flour
1 tsp baking powder
1 pinch of salt
1 tbsp ground flaxseed
1 ripe banana
200 ml soy drink
1 tsp cold-pressed rapeseed oil for frying
150 g plain soy yoghurt
150 g berries (fresh or frozen)
1 tbsp chopped walnuts
Method
Mix the flour, baking powder, salt and flaxseed in a bowl.
Mash the banana finely with a fork and stir in the soy drink. Stir into the flour mixture and leave the batter to rest for 5 minutes.
Heat a pan with a little oil over medium heat. Add 2 tbsp batter per pancake and cook for 2 to 3 minutes per side until golden.
Serve with soy yoghurt, berries and walnuts.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
The banana sweetens the batter – no sugar needed.
Leftover pancakes can be frozen and reheated in the toaster.
