Protein Pancake Nice Cream Sandwich

Pancakes and Waffles is this months theme at the Healthy Kids Community on Instagram. Being February and Valentines Day falling slap bang in the middle I couldn’t resist but make something special for that afternoon when my kids came from school. I haven’t made pancakes in awhile so I wanted this treat to be one that my kids would fall in love with.

This treat needs a little preparation and planning to make. The pancakes are needed to be made 2 hours at least prior to wanting to eat them. I made mine the day before and let them freeze overnight. Living in the warm climate of Bali a cool nice cream treat is just perfect in the afternoon and can easily be enjoyed at any time of day. You can add any desired flavour of nice cream you would like and I chose to make something of a pinkish hue to keep in theme of a Valentines treat. A mixture of dragon fruit and banana blend did this perfectly.  To add to the nutritional value of this dish I added cooked quinoa for some plant based  protein, baobab to boost the up Vitamin C, Calcium, Potassium and Magnesium content. These “sandwiches” were made gluten free, refined sugar free, dairy free, egg free to suit all the various food diets and intolerance’s. I made the batter thick so that it would be firm and could hold together as a sandwich and not fall apart at that first bite. You could simply blob on the mixture into a pan or a ring or any another desired shaped mold.

Once you have made your mixture I recommend to leave it sit for approximately 20 minutes prior to cooking. Add the coconut oil to a pan and add 1-2 table spoons of the mixture to a mold or simply blob the mixture onto the pan and cook until golden brown. when ready flip over and continue with the rest of the mixture. Once all the mixture is used and the pancakes have cooled down, place them in the freezer to freeze. I put mine to freeze overnight however 1-2 hours should work fine.

When the pancakes are frozen make your nice cream mixture and put around 1-2 cms of the nice cream on one side of the pancake. Place another pancake on top and continue the same process until complete and place back into the freezer to set approximately 1-2 hours.

I totally recommend on making a double batch of the mixture and  keeping some ready made sandwiches in the freezer.  In the recipe I put that the batch makes 3 serves. I used a larger heart mold which made 6 heart shaped pancakes. If you use a smaller mold or simply just blob the mixture onto the pan you would make a larger quantity of sandwiches.

The nice cream filling can be any flavour that you desire. The portion I made was way too much but we enjoyed the extra as dessert the day I was making these. To make this a more indulgent treat I dipped the bottom tip of the heart sandwiches into some home made chocolate once the sandwich was set with the nice cream. A sprinkle of raw cacao powder on top was a last minute decision and topped off the protein pancake nice cream sandwiches perfectly.

I for one will be making some more later this week to have as back up for when those mornings seem to run away and time isn’t on my side. I’m thinking of making a special one for me with a coffee based filling. I hope you enjoy these as much as we did.

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Serving Size : 3 – 6 serve
Prep Time : 1 hour
Cook Time : 10 – 20 minute
Passive Time : 2 hour

Protein Pancake :

Ingredients

  • 400g Plant based milk (I used almond)
  • 100g Cassava flour (or flour of choice)
  • 100g Cooked Quinoa (preferably organic like Natures Energy)
  • 1 pod Vanilla bean (or 1/2 tsp vanilla extract)
  • 1 Flax egg
  • 1/2 tsp Xantham Gum
  • Pinch of Himalayan Salt
  • 2 tbsp Baobab powder (optional)
  • 1 tbsp Coconut oil (to cook with)

Nice Cream Filling :

Ingredients

  • 1 1/2 cup Frozen Banana
  • 1 cup Frozen Dragon Fruit

Pancake Step :

Directions

  1. Place milk and cooked quinoa into a food processor. Blend until well combined.
  2. Add cassava flour to the mixture and mix until well combined.
  3. Add all other ingredients together and blend well.
  4. Let mixture rest for 20 minutes. Add coconut oil to pan and heat.
  5. Spoon mixture into mold or just use a table spoon and blob onto the pan.
  6. With spoon slightly flatten and even the mixture.
  7. Cook on a low heat slowly so that it cooks in the middle until brown and flip over until browned and cooked.
  8. Continue step 5-6 until mixture is all used. Let the sandwiches cool and once cool place in the freezer for an hour to freeze. Once the pancakes are frozen blend the frozen fruit until soft and creamy and place 1cm thick on one of the frozen pancakes.
  9. Layer another pancake on top and place in the freezer to set.
  10. Optional : Dip the sandwich once frozen into chocolate and sprinkle with raw cacao if desired.

 

Recipe Note

If the pancake sandwiches aren’t cooked enough then place them in the oven on 180C and bake 5-8 minutes on each side. This will depend on how thick you make the sandwiches and how big your mold is if using one.

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