Flipping hell, it’s that time of the year again!
You’re probably getting ready to sacrifice something in the name of lent but before the fun begins, it’s time to get stuck in to a protein packed, gluten free pancake feast. YUM!
What you’ll need for the pancakes:
- 40g coconut flour – it’s protein packed, gluten free & high in fibre
- 250ml of your favourite protein shake (nut milk works too!) – for an added protein boost
- 2 large eggs – a great source of Vit D, Vit B, Zinc AND Iron
- 1 tablespoon of melted coconut oil – it’s plant based and super easy to digest
What you’ll need for the toppings:
Now, the best thing about pancakes is that you can top them with almost ANYTHING you like! We’re loving this simple combo:
- Blueberries
- Banana
- Honey or maple syrup
- Coconut yoghurt (we’re addicted)
- A sprinkling of cinnamon
The pancake toolkit:
- A large mixing bowl
- A good non-stick pan
- A whisk or even a fork will do
How to make them:
- Sift the coconut flour into a large mixing bowl and make a well in the centre to crack the eggs into it
- Start to gently whisk the mixture, incorporating the flour from the edges
- Add the protein shake a splash at a time whisking as you do so
- Finally, add the melted coconut oil and give it a good mix ensuring all the lumps have gone. The mixture should be quite thick
- Now get your pan really hot before turning the head down to medium, dollop a large spoonful of the mixture into the pan and spread to about a centre meter thick
- Cook the pancakes for a couple of minutes or until they loosen slightly in the pan, carefully flip them and cook for a further minute or so
- Finally, stack ‘em high, load them up with toppings, dig in and enjoy!
Top tip:
Stacking the pancakes between sheets of greaseproof paper on a plate fitted over simmering water will keep them warm while you make the rest!
We would love to see how you topped your Crussh protein pancakes, take a photo and tag us @CrusshJuiceBars
