- 200g Plain flour
- 1 Scoop Lean protein powder
- 1 Tsp Baking powder
- 1 Tsp Vanilla extract (optional)
- 2 Tbs Sugar (optional)
- 200ml Low-fat or Almond Milk
- 1 large Egg
- Pinch of Salt
- Melted butter or Olive oil for cooking
- Butter, Fresh Berries & Pure Syrup for Toppings
- Sift the flour, baking powder, salt, caster sugar and protein powder into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
- Serve with lashings of pure syrup, fresh berries and extra butter if you like.