Carbohydrates make up more than half of our daily energy intake, but not all carbohydrates are treated equally. These protein pancakes utilize oats and bananas as major sources of carbohydrates, which provide fibre and other essential micronutrients to your diet. This recipe is also conveniently gluten-free, and as always, vegan!
One of the best things about pancakes is that they can be topped with anything. Below I’ve shown 2 ways that I enjoy eating my pancakes. I like to add peanut butter to incorporate some fats into the meal to make it more well-rounded as well.
- ¾ cup almond milk
- ½ tbsp apple cider vinegar
- ¼ cup water
- 1 ripe banana
- 1 tbsp peanut butter
- ½ tsp vanilla
- 1 scoop protein powder
- 1 cup oats
- ½ tsp baking soda
- 1 tsp baking powder
- pinch of cinnamon
- pinch of salt
- cooking spray
- Combine the almond milk and apple cider vinegar and let sit for 5 minutes.
- Add all ingredients into a high-speed blender, starting with the wet ingredients to ensure nothing sticks to the bottom. Blend until smooth and well combined.
- Spray a skillet or a griddle with cooking spray and allow to heat up to low-medium heat. Pour ¼ cup of the batter onto the heated surface and let cook for ~3 minutes, or until bubbles start to form on the surface and the edges start to look set.
- Flip the pancakes and cook for another 2 minutes. Repeat for the rest of the batter.
- Top pancakes with toppings of choice – sliced bananas, fresh berries, peanut butter, maple syrup