Gluten-Free Vegan Protein Pancakes

These Gluten-Free Vegan Protein Pancakes are fluffy, perfectly soft

and chewy, and super easy to make. They’re refined sugar free, made without flax eggs or aquafaba and taste like banana bread! They come together in one blender, take just 30 minutes to make and are easily customisable. The best satisfying and nutritious breakfast!

Gluten-Free Vegan Protein Pancakes

Ingredients

• ▢100 g (1 cup) rolled oats (ensure gluten-free if necessary)
• ▢1 banana , peeled
• ▢250 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
• ▢3 tablespoons Ora Organic Vanilla Protein Powder (or sub any other protein powder)
• ▢1 heaped teaspoon baking powder (ensure gluten-free if necessary)
• ▢¼ teaspoon bicarbonate of soda (baking soda)
• ▢1 tablespoon coconut oil , for frying (or sub olive or vegetable oil)

Instructions

• Place all ingredients in a blender or food processor.
• Whizz until completely smooth.
• Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or pour in a small amount of the pancake batter.
• Cook on a low-medium heat for a few minutes until you see little bubbles appear on the surface of the pancake
.
• Flip over and cook for another few minutes, until golden brown and crispy on both sides.
• Repeat for the rest of the batter – makes around 8 pancakes.
• Best enjoyed immediately!

Notes

Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over. 

• These pancakes are best enjoyed immediately, but they do keep covered in the fridge for up to a few days.
• They can also be frozen – just make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!
• Reheat in a dry frying pan or pop in the toaster!

https://www.rhiansrecipes.com/protein-pancakes/