Oat, cocoa and tofu protein pancakes with fresh mango layers and lychees.
Hola!
Today I bring you a stack of oat, cocoa and tofu protein pancakes with layers of fresh mango. I've used oat flour for higher fibre and protein, cocoa powder instead of protein powder, and added peanut butter for more protein punch. The combination of the chocolate pancakes and the mango is not only visually stunning but a very pleasant bitter and sweet contrast. No need for much maple syrup, since the mango brings the natural tropical sweetness in fruit, but just in case, I added some lychees to go with.
COCOA AND TOFU PROTEIN PANCAKES
INGREDIENTS
1 cup oats
2 tbsp. white flour
2 tbsp. cocoa powder
1 tbsp. coconut sugar
2 tsp. baking powder
A pinch of sea salt
Wet ingredients
300g Silken tofu
1 cup unsweetened soy milk
1 tbsp. peanut butter
2 tsp. vanilla extract
1 mango
3 lychees
Maple syrup to taste
INSTRUCTIONS
- Blitz de oats to make oat flour and mix in with all the other dry ingredients in a bowl.
- Blend all the wet ingredients and add to the bowl with the dry ingredients. Mix well to combine.
- Put a frying pan over a medium heat and when hot, add 1/4 cup to 1/3 cup of batter. When the edges start getting cooked and the middle starts bubbling, flip and cook the other side. Repeat until you finish all the batter.
- Peel the mango and slice thinly while you make the pancakes. Layer pancakes and mango slices on a pile. Top them with lychees and maple syrup.
You could keep them in the fridge for a couple of days, but they’ll be better freshly made.
Bon profit!