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Inca Inchi Peruvian Pancakes

Yields1 Serving

These pancakes are absolutely delicious! A great way to start the day and includes Inca Inchi Protein Powder.

 1 cup Changing Habits Inca Inchi Powder
 1/2 cup rice flour
 2-4 tbsp Changing Habits Rapadura Sugar
 3 tsp baking powder
 1/4 tsp Changing Habits Seaweed Salt
 1 Eggs
 1 1/2 cup milk
 3 Tbsp butter, melted
1

Sift together the Inca Inchi powder and rice flour.

2

Add sugar, baking powder, xanthan gum and salt.

3

In a separate bowl beat together the egg and then add the milk and melted butter.

4

Slowly add the dry ingredients, stirring well to prevent lumps. If the mixture is a little thick add a touch more milk.

5

Warm a frying pan to a medium heat and melt a small knob of butter to avoid the pancake sticking.

6

Drop a spoonful/spoonful’s (depending on what size you want) of the mixture into the pan.

7

Cook until it begins to bubble and the edges are dry, flip and cook the other side.

8

Serve with whatever topping you like: fresh fruit and yogurt, jam, maple syrup or lemon are a few of my favourites.