Breakfast Pancakes - Makes 6 serves (suitable for freezing)

Ingredients
1 cup spelt, rye or rice flour
2 tsp baking powder
1 TBSP apple or pear juice
1 TBSP extra virgin olive oil
1½ cups soy, oat or almond milk
1 egg
6 TBSP Isowhey or Ketoslim Protein Powder
Plus dash of extra virgin live oil for cooking

Topping
2 cups plain natural yoghurt
1 cup berries or stewed fruit

METHOD
Whisk together all the ingredients + rest in fridge for 30 mins or overnight.
TOPPING-Put yoghurt in bowl, add berries/fruit + stir.
Heat frypan over medium heat, add oil + coat pan.
Ensure oil is hot and add pancake mix, coating base of pan thinly.
Cook until air bubbles form over top of pancake + flip. The top should look brown.
Cook until bottom is brown. Stack on plate and repeat until all pancakes cooked.
Add topping and serve.

Suitable for Antioxidant (Anti-aging), Arthritis, Cancer Support, Children, Pregnancy + Breastfeeding, Heartburn, Sports, Vegetarian, Yeast Free, Wheat Free (avoid spelt), Vegan (use soy yoghurt + phytocare protein)

This recipe was taken from p73 of VERY WELLNESS Click here to Buy.
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