Vegan Protein Pancake Stack with Berries

Serves 1 | Prep time: 5 mins | Cooking time: 25 mins

INGREDIENTS

• 100g/3.5oz (1/2 cup + 2 Tbsp) wholemeal plain flour
• 30g/1oz (1 scoop) soy protein powder*
• 3 tsp baking powder
• 30g/1oz (2 1/2 Tbsp) chia seeds
• 250ml/8.5oz (1 cup) unsweetened almond milk (or plant milk of choice)
• Optional: pinch of iodised salt
• 5ml/0.17oz olive oil spray (for cooking)

Toppings

• 150g/5.3oz mixed berries (frozen or fresh)
• 30ml/1oz maple syrup

METHOD

1. In a bowl, add all the dry ingredients (flour, protein powder, baking powder, chia seeds, salt – if using), lightly mix until all incorporated.
2. Add the plant milk and mix well but take care not to overmix the batter. It should be thick and not runny.
3. Spray some oil in a shallow pan on medium heat. Allow the oil to heat up for a few seconds then pour the batter, about 1/3 cup at a time, in the pan. Spread batter until it’s about 12cm (5 in) in diameter and cook for 2-3 minutes on both sides until golden brown. Repeat for the remaining batter. You should end up with 5 pancakes.
4. To create your stack, layer the pancakes with a mixture of berries in between each. Top with more berries and drizzle with maple syrup.

Note: *Soy protein powder can be subbed for other plant protein powder, however, soy is recommended because soy proteins contain all 9 essential amino acids, and typically have a higher leucine content (an amino acid vital in muscle-building). If you have a soy allergy, choose a protein made up of a rice and pea blend.

Macros – Carb: 113g  Fat: 19g  Prot: 45g  Calories: 803

This recipe is part of the 7-day Strength meal plan