Aquafaba Protein Pancakes

Preparation time: 10mins

Cooking/baking time: 10mins

Serving: 2

Calories - per serve: 453

P 25 | C 59 | F 13

VG | DF | GF*

1 cup All-Purpose flour
1/3 cup of vegan-friendly vanilla protein powder - I used NZ Protein's Hydrolysed Pea Isolate
1/4 tsp table salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp natural sweetener - I used Natvia
1/4 cup of aquafaba (chickpea juice)
1 TBS oil
1/2 cup milk - I used unsweetened oat milk
1/2 cup dairy free yoghurt - I used The Collective Dairy Free Natural Yoghurt

In a small bowl, add aquafaba, baking soda and sweetener. Blend on high with an electric whisk until it reaches soft peaks. Keep to the side.
In a separate bowl, add milk, oil and yoghurt. Mix well, keep to the side.
In another large bowl, add flour, protein powder, baking powder and salt.
Make a well in the middle of the dry mix and then pour in the liquid mixture. Gently mix until it all just comes together - don't over mix.
Add half of the whipped aquafaba to the mix and gently mix - it will foam, this is normal.
Add the last half and gently fold just until the mix comes together.
Over medium heat, pour mixture into the pan using a 1/4 measuring cup - you will need to shape it a bit.
Add your fav toppings and enjoy! My go-to toppings include more yoghurt, PB, stewed fruit and LOTS of sugar-free maple syrup.

> *GF - use GF or oat flour

> Use your choice of plant-based protein powder

> Use your preferred choice of alternative milk

> Use your preferred choice of DF yoghurt

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