1.5 cup rolled oatmeal
1 cup oatmeal flour (blend 1.25 cup oatmeal in the blender)
1 tsp baking soda
1 tsp salt
1 scoop chocolate soy protein powder (about 1/4 cup)
1.5 cups soured soy milk (add 1 tsp of vinegar to soy milk and let sit a few mins - I used vanilla soy milk and it tasted great)
4 egg whites (beaten)
In a large bowl, stir together the first 5 ingredients until evenly blended then add the soured soy milk and egg whites and stir together until "just mixed." Portion out about 3/4 - 1 cup of batter on to a preheated non-stick pan sprayed with cooking spray and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone.
Top with applesauce, maple syrup, fruit preserves, or whatever your fancy
Makes 2 servings but I found that to be A LOT to eat at one serving to so I made it into 4 servings.
These pancakes are really good and they get nice and crispy on the outside. The chocolate flavour is not overwhelming, it's just kind of like a nice hint to it. However these pancakes are good without the protein powder too.
Tip - if you're not serving the pancakes directly from the pan to the plate to be eaten right away, don't stack them on a plate and let them sit or they'll get soggy. Instead, put them in the oven at 140 in one layer on a pan and they'll stay warm without getting soggy!
Nutrition info for *1/4* of the full recipe, 2 or 3 small-medium pancakes
note: the protein powder I used has 163 cals, 1g fat, 3g carbs and 34g protein per scoop
Total Fat 4.5g
Saturated Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Total Carbohydrate 36g
Dietary Fiber 4g
Adapted slightly from How it All Vegan (GoVegan.net) by Sarah Kramer and Tanya Barnard (one of my favourite cookbooks! )