These pancakes are gluten-free and vegan. I recommend that you make them, even if you don’t follow a gluten-free, dairy-free, or egg-free diet though! Because they’re delicious and a great way to mix things up in the land of protein pancakes.
1 medium banana
1/2 cup of gluten-free oat flour (or buckwheat to make them even more GF)
1/2 cup of vanilla veggie protein powder (e.g. vanilla-flavored pea, rice, or a combination of pea and rice protein powder)
1.5 tbsp of apple cider vinegar
1 cup of cartoned coconut milk or almond milk
1 tbsp of sorghum flour
1/2 tsp bicarbonate of soda
1. Blend all of the above ingredients, except for the eggs, using a food processor or handheld blender. Once you get a smooth batter, throw the eggs in there and continue blending. Your batter will be a bit ‘liquidy’; this is OK.
2. Heat up a nonstick pan further nonsticked with some coconut oil, low-calorie spray or PAM.
3. Once your pan is sizzling hot, pour your batter on it by the ‘ladleful’. I recommend you make small pancakes (3 pancakes per pan) instead of really big ones because they’ll be easier to flip this way – and you can stack them higher!
4. Turn your heat down to medium and wait for bubbles to appear on the surface of the pancakes before flipping. Do this for all 12 pancakes, oiling or spraying your pan between batches to ensure none of them stick.
Macros for all SIX pancakes the above recipe yields:
42g carbs (out of which 8g is fiber)