Lactose-free protein pancakes, peach flavor. Recipe focused on protein, with an egg-free option using a 'flax egg'. Serving size indicated for about 6 small pancakes.
Mix the pancake mix with the plant-based drink (120–150 ml) and the egg or the flax egg (prepared by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water).
Heat a non-stick pan.
Pour small spoonfuls of batter into the pan to form the pancakes.
Cook for about 2 minutes on each side, until golden brown.
Serve the pancakes with Marmel-light peach and, if desired, with lactose-free yogurt.
Non-stick pan
Spoon
Mixing bowl
Egg-free version: replace the egg with the flax egg. The amount of plant-based drink can vary to achieve the desired consistency of the batter.
Italy
| Energy (kcal) | 131.36 |
| Carbohydrates (g) | 10.72 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 6.59 |
| of which Saturates (g) | 2.05 |
| Protein (g) | 6.91 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.4 |
