25 September, 2020
Protein Hot Cakes
These American-style pancakes are a variation on a old-fashioned theme, using lupin flour to increase the protein content. Makes 6 big pancakes or 9 smaller ones.
Ingredients
- 1 cup plain flour
- ½ cup lupin flour
- 3½ tsp baking powder
- 1 tsp salt
- 15g sugar/stevia mix
- 1⅜ cup milk
- 1 egg
- 45g extra virgin olive oil
Method
In a big bowl, sift together the dry inredients and make a well in the centre.
Beat the egg and put it in the well.
Add the rest of the wet ingredients to the well.
Mix it up until smooth. I use a good whisk and do it by hand but you could do it with a wand mixer.
Leave the mix for a few minutes as it thickens up a bit, while you heat the pan up to a a bit hotter than medium.
Once it’s hot, spray with oil, and then drop about a third of a cup of the mixture for big pancakes, or a quarter of a cup for smaller ones onto the pan. When bubbles start to form , flip the pancake over. I keep them in the oven at 95°C until they’re all cooked.
There are lots of serving options – with maple syrup, berries and yoghurt, or with bacon, or with creme fraiche and fruit or any combination.