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Rice Protein Pancakes
Romy
Deliciously fluffy rice protein pancakes - unbelievably both vegan & gluten-free! This is honestly such a simple recipe to create and one of my weekend breakfast favourites!
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Breakfast
Cuisine
British
Servings
1
serving
Equipment
1 mixing bowl
1 fork
1 non-stick pan
Ingredients
1
medium
ripe banana
2
tablespoon
coconut yogurt
1
teaspoon
apple cider vinegar
2
tablespoon
rice protein powder
2
tbso
buckwheat flour
coconut oil
for frying
Instructions
In a medium size bowl, mash the banana with a fork.
Add 2 Tbsp
Alpro Coconut Yogurt
into the bowl, as well as 1 teaspoon Apple Cider Vinegar. Stir to combine all ingredients and set aside for 5 minutes.
Heat a non-stick frying pan over medium-high heat. Add a little coconut oil into the pan.
Add 2 tablespoon of protein powder and 2 Tbsp
Buckwheat Flour
to the wet ingredients and stir with the fork to combine.
Use a tablespoon to transfer the batter in portion sizes to the pan, shape the pancakes with the back of the spoon.
Gently flip the pancakes once the edges begin to brown (4-5 minutes) and cook on the second side for about 3 minutes.
Serve with your favourite pancake toppings!
Keyword
rice protein, rice protein pancakes, vegan protein, vegan protein breakfast, vegan protein pancakes