Recipe 3: Almond Gluten-free Protein Pancakes, Berry Sauce & Vanilla Whey Hey

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
  • Stevia
  • 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 🙂