BalanceJulyIssue17 - 31

PEA PROTEIN
VEGAN PANCAKE S

SPAGHETTI
SQUASH
PROTEIN
FRITTERS

Crispy
nibbles

Dairy, egg and gluten free,
these are the protein pancakes
dreams are made of.

Crispy on the outside,
soft in the middle, the
perfect fritter made with
spaghetti. A fabulous
anytime of the day protein
packed nibble.

Takes 15 minutes
Makes 6 pancakes
Serves 1-2

Optional extras

* ½ small banana diced,
small handful of fresh
blueberries or blackberries
diced, 1tbsp mini dark
chocolate chips
* Fresh berries to serve (heat
in the microwave for 15
seconds before piling on top)
* Maple syrup to serve

1. Blend all the ingredients
together. Add 'mix ins'
if desired.

2. Heat a non-stick pan and
lightly coat with melted
coconut oil.

3. Cook ¼cup or 2 heaped

tbsp measures of the batter
in the pan per pancake...
maybe 2 or 3 at a time in a
10-inch pan.

4. Cook for 3 minutes before
flipping and cooking for
3 minutes more. To make
flipping easier, place the
pan under a preheated grill.
Cook pancakes for 1 minute
under the grill and flip with
ease. Return to the heat to
cook through for 2 more
minutes in this case.

Takes 15 minutes
Makes 6
Serves 2
Fritter ingredients

DOUBLE
CHOCOLATE
PROTEIN OATS
A slightly more indulgent
oaty breakfast that also
makes for a mighty snack.

Takes 13 minutes
Makes 1 bowl
Serves 1
For the oats

* 1tbsp raw cacao powder or
cocoa powder
* 1¼cup (310ml) water or
unsweetened almond milk
* ½tsp vanilla extract
* 1tsp stevia erylite or 5 drops
of liquid stevia
* ⅔cup gluten free
rolled oats
* 1tbsp no added sugar
chocolate drops
* 2tbsp Whey Protein
Concentrate

Toppings

* 1tbsp Pulsin Whey Protein
Concentrate (+ 1tsp water,
stevia to taste)
* Coconut flakes
* Raspberries

1. Blend cocoa powder or

cacao powder with 250ml
(1cup) water or almond milk,
vanilla and stevia.

2. Add oats to a pot and

cover with the chocolate
mixture. Bring to boil and
simmer for 3 minutes.

3. In a shaker, mix what's left
of water or almond mix with
whey protein concentrate.
Or, whisk the two together or
blend in a jug.

4. Add the protein mixture to
the oats, stir to combine and
leave to simmer and thicken
for two more minutes.

5. Serve topped with

* Finely chopped 85-90%
dark chocolate or no added
sugar chocolate drops

chopped chocolate, whey
protein icing, coconut flakes
and fresh raspberries!

Serving suggestion
* Greens
* Beef tomato
* Fried egg(s)

1. Mix together all fritter

ingredients. Melt coconut
oil in a non stick pan over
a medium to high heat.

2. Use your hands to

create mounds of the
squash mixture, about
1tbsp per fritter.

3. Then, form into round
shapes, placing each one
into the pan as you do so
and flattening them out a
little with your fingertips.
4. Fry for 2 minutes

before flipping and frying
for 2 minutes more.

5. Serve with greens,

tomato and a fried egg
or two for a great
alternative breakfast.

Visit pulsin.co.uk

5. Allow to cool on a wire

rack if cooking in advance.
Serve topped with fresh
lightly warmed berries
and a drizzle of maple syrup
or whatever it is that your
heart desires!

* ¼cup (60ml) egg whites
or 1 large whole egg
* 2tbsp Pea Protein
* ½tsp pink himalayan
rock salt
* ¼tsp garlic powder
* ⅛tsp black pepper
* 1 heaped cup (6oz/170g)
cooked spaghetti squash
* 1tsp coconut oil melted

All-day
indulgence

July 2017 BALANCE

RECIPES: MICHELLE HUNT (PEACHYPALATE.COM)

* ½cup (60g) buckwheat flour
* 1tbsp rice flour
* 1tbsp arrowroot flour
* 2 heaped tbsp Pea
Protein Powder
* ½tsp baking powder
* Dash of cinnamon
* ½tsp vanilla extract
* 1tbsp maple syrup or 5 to 10
drops liquid stevia
* Coconut oil for cooking
https://www.pulsin.co.uk/ http://www.PEACHYPALATE.COM http://pulsin.co.uk
Table of Contents for the Digital Edition of BalanceJulyIssue17
