Not all peas are created the same. Our Pea Protein is made from organic yellow peas grown in organic farms in Canada, where prolonged extreme cold with frost depth exceeding 50 inches below the ground preserves key nutrients in the soil.

Dry Yellow Peas undergo a mechanical milling process to split and hull the pea seeds. The loosened hulls from the grain are then removed before the seeds are further milled into a fine powder.

Yellow Pea flour contains about 22% protein and 55% starch.

Salt solution is most often used to isolate proteins from pea flour. The trade-off for such clean extraction is a hefty load of sodium in the extracted proteins. Folona SoLo Pea Protein undergoes one additional step to gently remove the unwanted sodium via our pH – dependent water – based proprietary technology.

Gluten-Free Pea Protein Muffins

Prep time: 30 minutes – Serving: 8 muffins

• 3 medium banana
• 2 tbsp coconut sugar
• ¼ cup almond milk 1 tsp vanilla extract
• ¼ tsp cinnamon
• ¼ cup chopped walnut
• ½ cup + 1 tbsp oat flour
• ½ cup + 1 tbsp gluten free flour
• 4 scoops pea protein
• 1½ tsp baking powder
• 1 tsp baking soda

Instructions:

1. Preheat oven to 425F.
2. Add all the wet ingredients into a large bowl and whisk until combined
3. Add all the dry ingredients, mix with a spatula until a thick batter forms.
4. Pour the batter into 8 muffin tins.
5. Bake for 5 minutes at 425F then reduce the temperature to 350F and bake for another 15 minutes.
6. Insert a toothpick in the center of one of the muffins, if the toothpick comes out clean, remove from the oven and let it cool. Enjoy!

Peanut Butter Banana Smoothie

Prep time: 5 minutes – Serving: 2

• 1 cup spinach
• ½ tbsp hemp seeds
• ½ tbsp almond butter
• ½ frozen banana
• 1 cup ice
• 1½ cup dairy free milk
• 1 tbsp cocoa powder
• ½ scoop Folona SoLo Pea Protein Powder

Instructions:

1. Add all ingredients to a blender with ice going in first and milk last.
2. Blend on high until very smooth.
3. Enjoy!

Gluten-Free Pea Protein Pancakes

Prep time: 30 minutes – Serving: 8 pancakes

• ½ cup blanched almond flour
• ½ cup oat flour
• 1 banana
• 1 cup unsweetened dairy-free milk
• 3 tbsp Folona SoLo Pea Protein Powder
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tbsp coconut oil, for frying

Instructions:

1. Blend all ingredients in a blender or food processor until smooth.
2. Coat a non-stick frying pan with oil. Heat until hot. Spoon in a small amount of the batter.
3. Cook on low-medium heat until bubbles appear on the surface (a few minutes).
4. Flip over and cook for another few minutes until golden on both sides.
5. Repeat until finish the batter.
6. Enjoy hot!