Step 1

In a medium-size mixing bowl, combine the protein powder, flaxseeds, and baking soda. Create a well in the middle and pour in the plant-based milk and dairy-free yoghurt, then combine everything with a spoon or spatula.

Step 2

Let the pancake batter rest for 10 minutes, then give it another stir - if it's a little dry, add 1 or 2 tablespoons of plant milk. Use 2 two spoons to add portion-sized pancakes into a hot non-stick pan - depending on your pan, you might need to add a little oil to grease it, I recommend using coconut oil. Use the spoons to gently shape the pancakes.

Step 3

Flip after 3-4 minutes or when the bottom of the pancake is lightly browning. These usually need 3-4 minutes on low heat on the first side, then another 2-3 on the second, but the time might slightly differ depending on your pan and stovetop settings (I use a gas stovetop).

Step 4

Assemble on a plate and add your favourite toppings - I love a good dollop of vegan yoghurt, fresh fruit and some granola or nuts and seeds for an extra crunch.