Inca Inchi Protein Pancakes
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A beautiful and easy pancake recipe that the whole family will love. Gluten free, nut free and dairy free. The protein will help make you feel satiated and give you long-lasting energy throughout the morning.
Inca Inchi Protein Pancakes
Tessa
Rated 5.0 stars by 1 users
Category
Breakfast
Author:
Tessa
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
A beautiful and easy pancake recipe that the whole family will love. Gluten free, nut free and dairy free. The protein will help make you feel satiated and give you long-lasting energy throughout the morning.
Ingredients
-
3 eggs
- 3/4 cup nut milk (we used almond milk)
- 1 tbsp Changing Habits Rapadura Sugar
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 1 tbsp Changing Habits Inca Inchi Powder
- 1/2 tsp baking powder
- pinch Changing Habits Seaweed Salt
- coconut oil (for frying)
To serve
-
Handful fresh mixed berries
-
Maple syrup
-
Coconut yoghurt (optional)
Directions
- In a large bowl, whisk the eggs.
Add the salt, coconut milk and sugar. Mix well.
In a separate bowl, sift the coconut flour, tapioca flour and inca inchi powder into the egg mixture. Mix well.
Add the baking powder and salt. Mix well.
Add more milk if the mixture seems too thick.
Heat a frypan over a medium heat. Add a little bit of coconut oil.
Once the frypan is hot, use a ladle or spoon to spoon the pancake mix into the fry-pan. Fry for approximately 2 minutes on each side (it will be easy to flip when it's cooked enough).
Repeat with the rest of the mixture.
Top with berries and maple syrup. Enjoy!
