Protein Pancake Stuffed With Leftover Curry

Protein Pancake Stuffed With Leftover Curry



  • 1 cup all purpose flour
  • ¼ cup Green Boy Protein (We used Mung Bean Protein)
  • 2 tbsp baking Powder
  • ¼ tsp Salt
  • 1 ½ cup Almond milk
  • 2 tbsp Maple Sirup Cilantro
  • 1 tbsp Coconut Oil


  • Any of your favorite curry 


  1. Mix flour, protein powder, baking powder, and salt.
  2. Stir to combine well
  3. Add maple syrup and Almond milk. Stir swiftly
  4. Let sit for 10 minutes
  5. Heat a tablespoon of coconut oil in a flat pan
  6. Pour 2/3 of a cup of dough into the pan and rotate to spread the dough evenly
  7. After the bottom gets golden add the cilantro on the unbaked side.
  8. Continue to fry until the bottom turns golden.
  9. Flip the pancake and cook for another 4 minutes or until you see fit.
  10. Flip it onto a plate and fill the cilantro side with heated leftover curry
  11. Fold it in half and enjoy.


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