Elevate your pancake game with these flaky, almond-filled layers that taste like a pastry shop dream. Each bite delivers plant-powered protein and a rich, nutty flavour that feels like weekend luxury any day.
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Ingredients
1/2 Cup Oat Flour
1/4 Cup Almond Flour
1/2 Scoop of Mycopro Vanilla Protein Powder
1 Tbsp. of Baking Powder
1/2 Tbsp. of Bicarbonate Soda
1 Tsp. Salt
1 Cup of Soya Milk
Drop of Apple Cider Vinegar
Dash of Almond Extract
Flaked Almonds
1 Tbsp. Ground Almond
1 Tbsp. Maple Syrup
1 Tbsp. Almond Butter
Icing Sugar
Directions
Start by making the vegan butter milk; Pour 1 cup of soya milk and add the vinegar, stir and leave to curdle. Mix oat flour, ground almonds, mycopro protein powder, salt, baking powder, bicarbonate soda, stir till combined. Add in the vegan butter milk, almond extract and stir the mixture just till combined, set aside.
For the almond frangipani mix ground almonds, almond butter, maple syrup till a paste forms. Preheat a pan on medium to high heat and pour a 1/4 cup of the pancake mixture into the pan and leave till you see bubbles around the edge of the pancake, then flip. Spread the almond frangipane paste onto each pancake and layer each pancake with the almond paste. Top with toasted flaked almond and dust with icing sugar and enjoy!
