They look absolutely incredible, and are both vegan AND gluten-free, so why not have a go at this fresh, fantastic recipe from Eileen Wilson @naturallyeileen!
1.5 scoops True Protein VEGAN85 (45g)
2 scoops True Protein Matcha Powder (4-6g)
1/3 cup gluten free flour (55g)
2 tablespoons mashed banana (40-50g)
1 teaspoon baking powder
1 teaspoon vanilla essence
Pinch of salt
1/2 + 1/3 cup liquid of choice
3/4 tablespoon coconut flour (8g)
1 teaspoons chia seeds
Place all ingredients in a blender and blend until combined. Add more liquid if needed.
Heat up a pan over medium heat.
Once the pan is warm pour a couple spoonfuls onto the pan and cook slowly until small bubbles form and is cooked about three quarters of the way through, flip and cook for another minute or two on other side. Repeat with the rest of the mixture.
The mixture should make about 5-7 pancakes depending on the size.