I consider pancakes to be the “breakfast junk food” because it’s sugar, flour, and butter. Delicious? Yes. Nutritious? Not really. We all know that fruit, yogurt, and eggs have a more nutritional value, but some days we just want pancakes slathered in maple syrup. This recipe is packed with 20 grams of protein, natural sweeteners, zero animal fat, and zero guilt.
What You’ll Need
Serves 21 large banana, mashed1 tsp vanilla extract1 cup gluten-free all-purpose flour1 tsp baking powder1 tsp baking soda1/4 tsp cinnamon1 tbsp coconut oil1 serving vanilla vegan protein powder
Whisk together non-dairy milk, mashed banana, and vanilla extract. Set aside.In a separate bowl, mix remaining dry ingredients.Incorporate the dry ingredients into the wet, mix until just combined. Add more non-dairy milk if batter appears too thick.Melt coconut oil in a non-stick pan over medium heat, or use a griddle .Add a quarter cup of the batter into the pan. Flip once bubbles have formed and popped (approximately 2 minutes per side).Optional toppings: banana slices, chopped nuts, maple or agave syrup.Recipe provided by MyVega.