Description
Wholesome breakfast pancakes blending plant-based protein with the sweetness of ripe bananas and juicy blueberries, all gluten-free and easy to make.
Ingredients
Scale
- 1 cup gluten-free rolled oats
- 1 cup almond milk
- 1 ripe banana
- Protein powder (as per preference)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Oil or cooking spray (for cooking)
Instructions
- Begin by gathering all your ingredients to ensure a smooth cooking process.
- In a blender, combine the oats, almond milk, banana, protein powder, baking powder, vanilla extract, and a pinch of salt.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of the pancake batter onto the skillet for each pancake.
- Watch for bubbles to form on the surface, about 2-3 minutes.
- Gently flip the pancakes and cook for 2 minutes until golden brown.
- Once all pancakes are cooked, stack them on a plate and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg