I’ve made many a pancake recipe in the past and sometimes I really do find, that the simple ones can be the best. These vanilla protein pancakes are super soft and fluffy, like little, sweet, delicious pillows! When you think about it, saying that you ate pancakes for breakfast doesn’t really sound like a very nutritious start to the day and I bet you lots of people would probably question this choice as being a healthy breakfast! However, pancakes can easily be given a healthy twist and the macros on these babies are actually pretty good!
Something that I love about pancakes is that you can get creative and customise the toppings depending on your preferences. I’m rather partial to a little, or a lot of nut butter and definitely berries.. because.. well, I have berries with virtually everything!
Protein pancakes have recently become one of my favourite breakfasts and I can now whizz them up in pretty record time, so they don’t have just be saved for leisurely mornings or the weekend. You could also mix the batter the night before, to save prep time of a morning.
Vanilla Protein Pancakes (Dairy Free)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
2 whole eggs
1 ripe banana
3 tbsp oat flour
1 scoop (about 20-25g) vegan vanilla protein powder
Tsp baking powder
Pinch sea salt
Coconut oil for cooking
In a blender, combine the above ingredients and blend until smooth and creamy. You can add a splash of non-dairy milk if the batter is too thick.
Heat a little coconut oil in a non-stick frying pan over a medium heat.
Once the pan is nice and hot, pour in a small amount of the batter and cook until bubble begin to appear o the surface. Flip and cook on the other side.
Repeat this process for the remaining mixture, then stack and serve your pancakes.
Here I’ve topped mine with some almond butter and warmed frozen blueberries.
- Serving Size: 2 people