Hotcakes are a very popular weekend breakfast in our house. I love that they can be loaded with goodies to make them nutritious and filling. This version is a twist on my Vanilla Almond hotcakes.
They got absolutely demolished …. 4 very full little people at the end of breakfast!!
- 1 1/2 cups, wholemeal spelt flour OR 1 1/3 cups plain GF flour mix
- 1/2 cup of my chocolate protein drink mix*
- 2 tsp GF baking powder
- 1 1/2 cups milk of choice – I like unsweetened vanilla almond milk (add an extra splash if you use GF flour)
- 1 small overripe banana
- 1 heaped tbsp sunflower seed butter (or other nut butter that your diet allows)
- 1 tsp vanilla bean paste
- 3 tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg
- vegan butter/butter/nut butter to serve
*If you haven’t made the Choc Protein Drink – then you can roughly replicate it with 1 tbsp cocoa, 1 tbsp coconut sugar and 2 tbsp almond or seed meal.
For a nut free/lunchbox safe version make sure you follow the nut free version of the Protein Drink mix
For a more chocolately version, replace the sunflower seed butter with some of my chocolate seed spread or choc hazelnut paste!
In a large bowl whisk together all of your dry ingredients (Speed 4, 10 seconds). Then set aside.
In a blender/food processor/bullet/thermal cooker, place the banana, milk, sunflower seed butter, vanilla, aquafaba/egg and blend until well combined (Speed 6, 10 seconds)
Pour the wet mix into the dry mix and whisk well to combine. (Speed 4, 10 seconds, scrape down and repeat).
Pour the batter into a hot, lightly greased frying pan, wait until bubbles appear on the surface, then flip and cook until both sides are a deep golden brown.
Top with butter of choice and serve warm.
They freeze well too – I make double batches and freeze sandwich style with a filling in between for an easy, filling, low mess snack.