My Go-To Protein Pancakes
If you love making pancakes in the morning, but want to maintain your blood sugar balancing lifestyle, this is the recipe for you! Gluten-free, vegan, and sugar-free. Top with berries and nut butter or maple syrup.
Equipment
- Blender
- Large skillet
- spatula
Ingredients
- 1 3/4 cup almond milk or oat milk for tree nut free
- 1 1/2 cups gluten-free rolled oats
- 1 scoop vanilla protein powder I like Truvani brand
- 1 banana
- 1 teaspoon cinnamon
- 2 tablespoons ground flax
- Coconut oil or cooking spray for cooking
Instructions
- In a high speed blender, combine the milk, oats, protein powder, banana, cinnamon, and ground flax. Process until creamy and a batter is formed. Allow the batter to sit for 10 minutes to thicken if desired.
- Meanwhile, heat coconut oil in a large skillet over medium heat. Pour batter onto skillet to form pancake. Cook 5 minutes (or until air bubbles form and edges are slightly golden brown) and flip. Cook 3 to 5 more minutes. Continue to do this until all of the batter is used up. Serve warm.