Pancakes & crepes

By Dieter

High protein pancakes

200ml soy or oat cream

60g seitan basis (vital wheat gluten)

40g flour / Mehl

20g sugar / Zucker

several drops of vanilla

½ pack (2T) baking powder

Mix well until the batter is creamy and has air bubbles. Put batter into the pan on a low heat, slowly fry in sunflower oil on one side (throw in fruit if you like - bananas, apples, and blueberries work well), turn over when bottom turns golden. This will make about 4 pancakes (each with 13g of protein). 

US style pancakes (thick)

1.5C oat milk (or other milk replacement - we tend to use chocolate Oatley)
2C flour (type 405)
1/8t salt / Salz
1T sugar / Zucker
1/3t baking powder / Backpulver

Oil for the pan (coconut oil works well)

Mix well with a mixer (a couple of minutes) - consistency: drips from the spoon in blobs (add more flour or milk if needed). Add fruit (blueberries, bananas), cook in a thick layer at medium heat. 

Crepes (thin)

3/4C flour

1/4C protein powder

3T sugar

1T bean flour

Baking powder

1C milk/Oatley cream

1T sunflower oil in the pan per crepe

• Stir dry ingredients together, add milk until it is pretty runny.
• Heat pan with 1T oil until it is hot, pour batter into pan, then tip pan to make the batter on top run off to the edges of the pan until it is really thin. Cook until crispy on both sides. 
• Place on plate and add toppings (maple syrup, peanut butter, powdered sugar, jam).

Makes 6 crepes