Gluten-free protein pancakes with sticky strawberries
Who doesn’t enjoy a good stack of pancakes? Like Luke Hines’ vegan and gluten-free protein pancakes topped with sticky strawberry syrup.
Ingredients1 very ripe banana 3 eggs, whisked 20 g scoop vanilla plant-based protein powder 1 tbsp tapioca flour 2 tsp extra virgin olive oil 2 tsp maple syrup ½ cup sliced strawberries Serves 1 |
MethodStep 1. Place the banana in a large bowl and mash with the back of a fork. Whisk in the eggs to incorporate, then add the protein powder and tapioca flour and whisk well. Step 2. Heat 1 tsp of the olive oil in a large, non-stick frying pan over medium-high heat. Working in batches, add ¼ cup of batter per pancake to the pan, allowing enough room between each for flipping. Step 3. Cook for 3-4 minutes on each side or until golden brown. You will get four pancakes. Step 4. Meanwhile, heat the remaining olive oil in a small frying pan over medium heat. Add the maple syrup and strawberries and saute for 5-6 minutes, or until the strawberries are softened and starting to caramelise around the edges. Step 5. Serve pancakes topped with sticky strawberries. Pro tip: Level up your pancakes with a dollop of your favourite yoghurt for extra protein, some toasted coconut flakes to increase the healthy fats or a drizzle of maple syrup for extra carbs post-training. |
You might also like:
 |
Extract from Five Kilos in 5 Weeks by Luke Hines. Photos by Mark Roper. Available from dailywithluke. |
