| 11 | 15 | 323 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 60 gm | Pea Protein Powder |
| 80 gm | Vital wheat gluten |
| 1 cup | Buckwheat flour (switch for your favorite flour) |
| 1 tsp | Baking powder |
| 2 tbsp | Flaxseed meal (ground) |
| 1/2 cup | Water (or more if needed) |
| 1 cup | Cashew milk, unsweetened |
| 1 pinch | Himalayan salt |
| 1 tbsp | Cinnamon |
| 1/2 cup | Blueberries (or any fruit) |
| 1/2 cup slices | Strawberries |
1. Mix the flour, wheat gluten, pea protein powder, ground flax seeds, salt and cinnamon together.
2. Slowly add the plant based milk and water till you get a thick batter, let is rest for about 5 minutes.
3. pre heat a non stick frying pan. add coconut oil if needed to stop the pancake from sticking.
4. Pour batter in the pan, as thick or large as you like, flip when ready.
5. Serve with fruit and or syrup of choice
( you can easily add chocolate chips while mixing the batter)
| Fruit | 0.5 |
| Grain | 0.5 |
| Meat Alternative | 0.6 |
