Food & Wine

Phyto Pro Protein Pancakes

Phyto Pro Protein Pancakes

Treat yourself to these scrumptious protein pancakes.

Serves: 4


  • ½ Cup Tapioca Flour
  • ½ Cup Phyto Pro Pea Protein Isolate
  • 1 Tablespoon Ground Flaxseed
  • 5 Teaspoons Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • ¼ Teaspoon Himalayan Crystal Salt
  • 1 Cup Almond Milk, Unsweetened
  • 1 Banana, Mashed OR 1 Apple, Purèed
  • 2 Tablespoons Honey or Maple Syrup
  • ½ Teaspoons Vanilla Powder



In a bowl, combine ingredients 1-6, mixing well.

In a second bowl, combine ingredients 7-10, mixing well.

Slowly add half of the wet ingredient mix in bowl 2 to the dry mix in bowl 1, stirring continuously to create your batter.

Thereafter, add the remaining wet ingredient mix to the batter, ¼ cup at a time to avoid a runny batter. Mix well after each addition. Stop when all the lumps have been mixed out.

Add coconut oil to a griddle or pan and heat over a medium heat.

Pour pancake batter into the pan, around ¼ cup per pancake, and cook for 2-3 minutes, until you see bubbles forming on the surface. Do not lift until then. Flip over and cook the other side for another 2-3 minutes.

Repeat with the remaining batter.

Storage: These may be refrigerated for up to five days if covered and frozen for up to three months in an airtight container.

Stockist:, selected Dis-Chem stores.

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