Vege loaded protein pancakes recipe

Vege loaded protein pancakes 

Serves 1 | Prep 4 min | Cooking 5 min

Ingredients 

• 
  
• 1/3 cup combined teff and buckwheat flour 
• 30g hemp protein powder
• ½ tsp sodium bicarb
• 1 tbs flaxseeds grounded 
• 1 tbs olive oil
•  ½ avocado diced
• 1 tomato or ½ capsicum sliced
• 1 handful rocket or watercress
• 1 handful spinach or cos lettuce
• 1 handful basil and coriander diced
• 1 handful microgreens- radish sprouts preferably but any other will do
• 1 handful chives and/or ½ red onion sliced 

Method

• Mix your flour of choice with flaxseeds grounded, sodium bicarb and water and form the desired consistency to cook a pancake in a heated pan greased with a little bit of olive oil. You can make either a thin/crepe or thick pancake which you can fill and load with avocado, herbs and desired vegetables.

Dietitian’s tips 

Try to cook with teff flour whenever possible. This little grain is rich in prebiotic fibre iron and calcium, essential nutrients for healthy brain, muscle, thyroid, and heart function.

You can replace the avocado with various dips and rotate the herbs. For example, you could try coriander and dill with crushed garlic.