Ingredients
- 150 g all-purpose or T110 flour (organic if possible)
- 50 g vegan vanilla protein powder
- 500 ml soy milk (organic)
- 50 g soy yogurt (about half a container)
- 1 tbsp neutral oil (e.g., coconut oil)
- 1 pinch of salt
- Optional: vanilla extract, orange blossom water, or rum (to flavor the batter)
Instructions
- In a large mixing bowl or blender, combine the flour, protein powder, and salt. Gradually add the soy milk, yogurt, and oil, mixing until smooth. Add the flavoring of your choice if desired.
- Allow the batter to rest for 1 hour to ensure the protein powder and flour hydrate properly.
- After resting, check the consistency of the batter. If it has thickened too much, add a little more soy milk to achieve a pourable but not too runny texture.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a small amount of oil. Pour a ladleful of batter onto the pan, tilting to spread it thinly and evenly. Cook until the edges start to lift, then flip and cook the other side until golden. Repeat until all the batter is used.
- Add the topping of your choice, like our organic Chocolate Protein Spread