As Pancake Tuesday approaches on March 4th, Linwoods Health Foods has created a delicious twist on the classic pancake recipe! These are the perfect way to celebrate the day while fueling your busy schedule with a wholesome, plant-based recipe.

Wholesome, filling, and fully customisable with your favourite toppings, these protein-packed pancakes are made with Linwoods Milled Flaxseed, Sunflower, Pumpkin, and Chia Seeds with Goji Berries and vegan protein powder. The recipe’s minimal prep and quick bake time mean you’ll have a warm, tasty meal in just 30 minutes.

As well as fueling your sweet tooth, you will also be fueling your body with this recipe as these pancakes are made with Linwoods Milled Flaxseed, Sunflower, Pumpkin, and Chia Seeds with Goji Berries. This blend brings together the great taste and health benefits of four great seeds plus a twist of Goji Berries. The core ingredient of Flaxseed provides alpha-linolenic acid (ALA), an essential omega three fatty acid that contributes to the maintenance of normal blood cholesterol levels and dietary fibre.

Whether you’re looking for a way to celebrate the day during a busy workday or treating yourself to something indulgent, this easy, nutritious recipe is your perfect Pancake Tuesday companion.

 

Linwoods Vegan Protein Pancake Bowls

Preparation Time – 5 minutes

Cooking Time – 25 minutes

Servings – 3

Ingredients

  • 90g plain flour (gluten free if necessary)
  • 90g vegan protein (vanilla works best)
  • 2 tsp baking powder
  • 240g plain unsweetened soy yoghurt 
  • 325ml oat milk
  • ½ tsp cinnamon
  • 2 – 3 tbsp maple syrup (depending on sweetness of protein powder)
  • 3 tbsp (21g) Linwoods Flaxseeds, Sunflower, Pumpkin, and Chia Seeds, and Goji Berries
  • Yoghurt, berries, more milled flaxseed for topping

Directions

  • Preheat your oven to 180C (350F).
  • Whisk together all ingredients in a large bowl or jug until smooth. You could also use a blender or hand blender.
  • Divide the batter evenly between oven safe glass dishes; approx. 270g per dish.
  • Bake in the preheated oven for 22 – 25 minutes.
  • Serve one immediately with yoghurt, fresh berries and a little more flax. Allow the others to cool, place the lids on top and store in the fridge for up to three days. Eat cold or reheat in the microwave for 1 -2 minutes. Top as desired.