Whey Hey Recipe Challenge #3
I’m not going to lie, I was nervous about making pancakes…but I didn’t need to. This gluten-free batter with the addition of almonds worked fine and I successfully flipped a few over without them landing on the floor! A delicious combination with a thick, fruity sauce and ice-cold vanilla ice cream makes this a winner of a breakfast or dessert option!
For the Almond Protein Pancakes
- 75g Doves Farm gluten-free plain flour
- 25g ground almonds
- 75ml almond milk
- 1 egg, beaten with a drop of almond essence
- Coconut oil
Put the flour and ground almonds in a bowl, whisk together the egg, milk and essence then add to the dry ingredients, whisking well. Put a little coconut oil in a pan, heat until hot then pour in a layer of the mixture until it covers the pan. Cook for a few minutes, flip over then cook on the other side until golden. Repeat!
For the Berry Sauce
- 150g frozen berries
- About 2 tsp cornflour
Simply put the berries in a pan with a dash of water, heat until defrosted then simmer for a couple of minutes – there should be quite a lot of liquid. Mix the cornflour with a little cold water to a paste, then stir in and continue simmering until thickened.
Get tucking in! Once your pancakes are ready, simply serve with a spoon or two of the berry sauce (while it’s still warm!) and a tub of Vanilla Whey Hey ice cream on top, then get eating as it melts – delicious!
Like this recipe? Why not try my Banana & Linseed Bread with Berry Chia Jam & Chocolate Whey Hey or Layered Chocolate Tofu Mousse with Berry Chia Jam & Strawberry Whey Hey too? If you give this recipe a go yourself, please tweet me and/or Instagram @SpamellaB and use the hashtag #LovingWheyHey and I’ll re-share on my social channels 🙂