Cinnamon, ginger, and maple Huel pancakes

I’ve been eating Huel daily for breakfast for a couple of months now, mostly in the form of pancakes. (I don’t much like drinking the Huel Gruel.) I thought I’d share my simple recipe.

Put three scoops of unflavoured Huel in a mixing bowl, add one teaspon of ground cinnamon, one teaspoon of ground ginger, half a teaspoon of ground coriander, quarter teaspoon of salt, half a teaspoon of baking powder. Make a well in the centre, add one egg, then mix with a whisk (or fork), adding milk until you get a thin batter about the thickness of a thick milkshake.

Get a frying pan hot with a little oil or butter, and add about 1/3 of the batter, tipping the pan to spread it evenly. Cook until the top surface has set and is no longer shiny, then flip (or turn with a spatula) and cook for a similar amount of time.

Best enjoyed hot, straight out of the pan, with a little bit of maple syrup, while you’re cooking the next one!

I have the ingredients stacked up and can make and eat breakfast like this in about 10 minutes. It really sets me up for the day.

It takes a bit of practice to get the cooking just right.

The spices go really well with the syrup and mask the pea flavour of the Huel, which I found started to bother me after a while.

The egg isn’t totally necessary, but helps to bind the pancakes. There’s plenty of protein in the Huel, but because it’s powdered it doesn’t bind all that well. But if you’re careful with the cooking and flipping you can do without. Vegans could try a substitute binder and milk, I reckon.

My goal with this recipe was to make something that is nearly all Huel, so you’re getting a good balanced meal but something enjoyable in itself. Pancakes are a good solution, I think. And I just like pancakes.


I have since discovered that the pancakes improve in texture if they are left to stand. I often make them in the evening, leave them overnight, and then re-heat them. This gives them a much more springy texture that I like. Give it a try!