a penchant for protein pancakes

Pancakes.

I've yet to meet a person who disliked them. I wonder why.

Is it the fluffiness?

The carbs?

The fact that you can sandwich or top them with whatever you want?

All you do is grab a few simple ingredients, whisk them together, pour them into a (non- stick) frying pan, cook them, flip them, and then you're done. So simple, so easy, so quick.

So why do they always feel like an indulgent, naughty treat?

Analysis aside, these pancakes are especially wonderful because they're free of gluten, dairy and sugar, and they're packed with high- quality protein and good fats. They also have a low carbohydrate content. I like to take them to work for lunch or dinner. Protein pancakes during your meal break at work? Heck to the yes!

These aren't the thick, fluffy type of pancake. They're more like a middle ground between a pancake and a crepe - they're filling and satisfying without being too 'heavy'. If you like them fluffier, you can add more nut meal and baking powder. If you prefer them more crepe- like, you can add more liquid. I like them just the way they are because, to be honest, I usually fold them in half and eat them like a soft- shell taco.

Mmm.. Tacos.. No, Mandy, concentrate. That's a topic for another day.

vanilla + cinnamon spiced protein pancakes

serves 1-2

for the batter

• organic, extra virgin coconut oil - melted
• 3 heaped tsp vanilla- flavoured pea protein powder
• 1/2 cup almond meal
• 1 organic, free- range egg
• 1 organic, free- range egg white
• 1 tsp organic vanilla extract (or vanilla powder)
• 1 tsp organic ground cinnamon
• 1/2 tsp gluten free baking powder
• 1/4 cup coconut water (or more, if necessary)

for the topping

• organic (crunchy) peanut butter
• unsweetened, dried shredded coconut
• dried goji berries
• organic raw mulberries
• organic raw cacao nibs
• organic Incan berries (aka golden berries)

chocolate + goji protein pancakes

serves 1-2

for the batter

• organic, extra virgin coconut oil - melted
• 3 tsp chocolate- flavoured pea protein powder
• 1/2 cup  hazelnut meal
• 1 organic, free- range egg
• 1 organic, free- range egg white
• 1 tsp organic vanilla extract (or vanilla powder)
• 3 heaped tsp organic raw cacao powder
• 1 handful dried goji berries
• 1/2 tsp gluten free baking powder
• 1/4 cup coconut water (or more, if necessary)

for the topping

• organic coconut- cacao butter
• organic white sesame seeds
• dried sour cherries
• organic raw cacao nibs
• unflavoured coconut milk yoghurt

berry + coconut protein pancakes

serves 1-2

for the batter

• organic, extra virgin coconut oil - melted
• 3 heaped tsp berry- flavoured pea protein powder
• 1/2 cup almond meal
• 1 organic, free- range egg
• 1 organic, free- range egg whte
• 3 heaped tsp finely dessicated dried coconut
• 1/2 tsp gluten free baking powder
• 1/3 cup coconut water (or more, if necessary)

for the topping

• organic coconut butter
• freshly- sliced banana
• dried goji berries

Combine all of the ingredients for the batter in a bowl, except the coconut oil. Whisk until smooth and well- combined.

Heat a small, non- stick frying pan over medium- high heat.

Pour in 1-2 teaspoons of melted coconut oil, then pour in 1/3 cup of the pancake batter. Swirl gently to create a circular shape, then cook until the edges start to become firmer and many bubbles appear on the surface of the batter.

Use a non- metallic spatula to carefully lift and loosen the pancake, and flip. Cook the pancake on the other side - this shouldn't take very long. Remove and place on a clean plate.

Continue to oil the pan, pour in batches of the batter and cook the pancakes until all of the batter is used. This recipe will yield 3-5 decent pancakes, depending on the size of your frying pan (and pancake).

Layer the pancakes with the toppings sandwiched between and on top of them. Serve them with a fork and knife - or folded in half like a soft shell taco, Mandy- style. Enjoy.