Makes 1 stack
10g vital wheat gluten
30g white plain flour (or oat flour)
16g True Protein Vegan85 French Vanilla protein powder
1 tsp baking powder
Stevia, to taste
110g soy milk
1. Combine dry ingredients.
2. Slowly add in liquid ingredients to thoroughly combine (or put everything into a blender and combine).
3. Pour batter into a pan on medium heat. Flip when the edges turn golden or when bubbles appear throughout the pancake. Cook on the other side for 60-90 seconds.
4. Repeat step 3 until all batter is used.
5. Stack pancake and serve.
Use True Protein Peanut Butter Powder, cinnamon and stevia to create a low-fat peanut butter sauce. Add frozen raspberries to the peanut butter to create a peanut butter and jelly topping.