pea protein pancakes

pancakes with pea protein just add topping


½ scoop (40ml or 20g) of Egg White Protein (EWP)
2 scoops (3/4 cup) of Vanilla PPI
2 tablespoons of Coconut Milk Powder
1 tablespoon of plain coconut yogurt
400ml water
½ teaspoon of Guar or Xanthan gum
1 ½ teaspoon of baking powder
Coconut oil for greasing pan


  1. Blend all ingredients very well and let the mixture stand for 10 minutes –
    pancake mix should be thick, smooth and forming air bubbles on top
  2. Preheat a crepe pan on medium-high heat
  3. Place a small amount of coconut oil in the centre of the pan and pour
    pancake mix on top of it, straight away, to form a pancake of 15cm diameter
  4. The underside of pancake will be cooked when the surface loses its sheen,
    forms air bubbles and the pancake slides easily on the pan
  5. Gently slide a spatula under the pancake and turn over to cook second side
  6. Once cooked, pancakes can be gently removed from the pan and placed
    onto serving dishes – recipe should make 5 to 6 pancakes
  7. Serve hot with your favorite topping (see next page for suggestions)


  1. Coconut yogurt must be thick and consistent – stir well in the tub before use
  2. Adjust heat on pan to ensure it is not too hot and will not burn the surface of
    the pancake while leaving the centre uncooked
  3. Substitute Chocolate PPI for the Vanilla PPI to make chocolate pancakes

Pancake Toppings

Pancake Blueberry coulis topping

Yummy and healthy blueberry coulis topping

Ingredients for Blueberry Coulis

1 cup of frozen blueberries
Natural sweetener – optional
Cinnamon – optional



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  1. Heat the mixture in a small saucepan, stirring occasionally until the coulis
    forms; or
  2. If using a microwave, start with 50 secs on high, stir and repeat as needed
  3. Pour coulis over pancakes and serve hot.


Chocolate Sauce with Coconut Milk powder

Chocolate Sauce with Coconut Milk powder great pancake topping

Ingredients for Chocolate Sauce with Coconut Milk Powder

3 heaped teaspoons of natural sweetener
50 ml boiling water
2 tablespoons of cacao powder
3 heaped tablespoons of Coconut Milk Powder
A handful of nuts lightly crushed – optional




  • Make a syrup by melting the natural sweetener in the boiling water
  • Whisk cacao powder and Coconut Milk Powder into syrup until chocolate
    sauce mixture is smooth and free of lumps
  • Add a little water to the chocolate sauce to obtain the desired consistency
  • Pour chocolate sauce over pancakes and finish with a sprinkle of crushed