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Easy Protein Boosted Pancakes with Stewed Apple & Persimmon

These pancakes are a great recovery food being a rich source of carbohydrate and boosted with protein. They’re also really delicious with a combination of apple and persimmon
Prep Time15 minutes
Total Time15 minutes
Servings: 2

Ingredients

The pancakes

  • 1 cup gluten-free all-purpose flour (I use Doves)
  • 1 tablespoon ground flaxseed (I use Linwoods)
  • Protein Powder- Whey Protein (30g scoop of MyProtein Impact Whey)Or – Plant Based Protein (15g Scoop of MyProtein Brown Rice Protein & 15g scoop of MyProtein Hemp Protein)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons maple or agave syrup 
  • 1 teaspoon vanilla extract
  • 1 cup milk coconut milk
  • 2 Tablespoons of coconut oil (for cooking)

The Topping

  • 2 Apples, chopped into cubes
  • 1 Teaspoon of cinnamon
  • 1 Teaspoon of vanilla extract
  • 1 Cup of water
  • Tablespoons of maple/agave syrup
  • 2 persimmon peeled & cubed 

Instructions

  • To a large bowl add your flour, ground flaxseed, baking powder, cinnamon, salt and stir to combine
  • In a separate bowl add the coconut milk, maple/agave syrup and vanilla extract and stir to combine
  • Slowly add the liquid ingredients to the dry ingredients stirring well until combined and lumps removed
  • Add 1 tablespoon of coconut oil to a pan and heat on a medium heat,
  • Begin to cook your pancakes, add the second tablespoon of coconut oil if you need to and continue until all your batter has been used
  • To a saucepan, add your apple, cinnamon, vanilla extract, cinnamon and water and simmer on a low heat for 8-10 minutes, until the apple has softened
  • Top your pancakes with the stewed apple, maple/agave syrup and persimmon and enjoy