Corinne's Berry & Nut Protein Pancake Stack
This fantastic recipe was put together by our amazing graphic designer, Corinne – the latest member of The Protein Bread Co. team. You can read about Corinne here.
30g Protein Pancake Mix 50 mL Unsweetened almond milk 2 Egg whites 50g Frozen blueberries 10g Organic brown flaxseed meal 5g Sesame seeds 5g Sunflower kernels 1 Medjool date, chopped 5g Goji berries Dry roasted almonds, chopped Walnuts, chopped
Combine pancake mix, almond milk and eggs in a bowl and whisk thoroughly. Let the mixture sit for 5 minutes to thicken slightly. Lightly spray pan with coconut oil and heat pan until hot. Once hot, turn to a low heat and wait for 30 seconds. Spoon the mixture in the pan, making pancakes approx 10cm in diameter and drop in 5-10 blueberries per pancake. Once bubbles appear, flip each pancake and cook for an extra 30 seconds or until golden brown. Once cooked, set aside on plate. Sprinkle flaxseed meal, sesame seeds, sunflower kernels, date, goji berries, almonds, walnuts over the top of pancakes. Using the same pan, heat remaining blueberries until soft. Pour blueberries and any juice over pancakes. Enjoy this tasty source of protein, fibre, antioxidants and healthy fats anytime of the day!