Rice Protein Pancakes

I want to make sure your pancakes are a total success, here are some simple tips:

1. Mix the dry and liquid ingredients in separate bowls first. Why? this helps ensure even distribution of all ingredients and prevents over-mixing.

2. Do not over mix! Too much mixing will result in flat, rubbery pancakes with no room for air bubbles.

3. Let the batter rest. Resting the pancake batter does two things, first of all, it gives the flour time to hydrate and lumps to dissolve. While the batter is resting, the liquid helps release some of the starches and proteins in the flour that will give the pancakes lift without making them tough. Second, the leavening has time to evenly distribute throughout the batter, bubbles of air are ultimately responsible for puffing the pancakes as they cook.

Preparation time 5 min
Cooking time 15 min
This recipe keeps for 5 days

Ingredients (2 servings)

Dry

• 1 cup Whole wheat flour
• 1/4 cup Brown Rice protein Powder
• 1/2 tbsp Baking powder

Liquid

• 1 cup Water
• 1 tbsp Lemon juice, raw
• 2 tbsp Maple syrup

To serve

• 4 tbsp Maple syrup

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Instructions

1. In a medium bowl, add the dry ingredients and stir to combine.
2. Pour the liquid ingredients into the dry mixture and gently whisk, by hand, until smooth. The key word here is gently!
3. Let the batter rest for 5 - 10 minutes.
4. To cook the pancakes, pour about 1/4 cup of batter onto a nonstick pan over medium heat.
5. When the top begins to bubble, flip the pancake and cook until golden, around two minutes on each side.
6. Serve warm with maple syrup or desired toppings. Enjoy!
7. How to store
   Place leftovers in a zip lock bag or sealable container and store in the refrigerator for up to 5 days.

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Nutrition

One serving contains 439 calories, 20 grams of protein, 2 grams of fat, and 86 grams of carbohydrates.

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