I was recently contacted by Body Nutrition to try out their protein powders (did I mention, I love getting free samples?!) I checked them out online and was instantly intrigued by their vegan line called Gardenia All-Natural Vegan Protein (they also carry whey and whey isolate protein powders).
- Gardenia protein powder is made from non-gmo pea, quinoa and hemp protein.
- Each scoop also contains 4000mg of an 11 ingredient antioxidant blend with acai, maca root, sea buckthorn, flaxseed, pomegranate, goji berries, camu camu…just to name a few!
- It’s free of dairy, soy, gluten and peanuts
- A good source of natural prebiotic inulin fibre and flaxseed
- It currently comes in two flavours, Chocolate Cacao and Vanilla Bean
Nutritional breakdown per 38g scoop:
Chocolate Cacao: 120 Calories, 20g Protein, 3g Fat, 7g Carbs, 4g Fibre, 1g Sugar
Vanilla Bean: 120 Calories, 20g protein, 2g Fat, 8g Carbs, 3g Fibre, 4g SugarAs for the taste, I found the Chocolate Cacao had a real chocolate taste; rich and dark. It is hard to explain but it doesn’t taste like plain ol’ chocolate, it’s better! The vanilla is excellent as well, again, a real vanilla bean flavour to it. No artificial, chalky taste here! They both blend well in smoothies, yogurt and make fabulous pancakes.
1/2 scoop Vanilla Bean Gardenia Vegan Protein
1/4 cup ground flaxseed
1/4 cup gluten-free oat flour
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/4 cup unsweetened almond milk
1/4 cup + 2 Tbsp water
1/4 cup 100% pumpkin puree (no sugar added)
1/2 tsp pure vanilla extract
Few drops of liquid stevia (optional)
Coconut oil for frying
Optional Toppings: pure maple syrup, nut butter
Preheat a griddle or frying pan.
In a medium bowl, mix together the dry ingredients: protein powder, flaxseed, oat flour, baking soda and cinnamon.
In a small bowl, mix together the wet ingredients: almond milk, water, pumpkin puree, vanilla and stevia. Add this to the dry ingredients and mix until just incorporated. Set aside to thicken for a minute or two.Add a bit of coconut oil to the griddle/frying pan, pour batter (it will be thick). Recipe makes 4 large pancakes or 6-8 small ones. Cook for a few minutes a side, flipping once.
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.