Easy to make, enjoyed by all, these Banana & Oat Vegan Protein Pancakes will supercharge you for the day ahead. Light, fluffy and delicious pancakes full of plant protein, complex carbohydrates, fats, fiber and essential minerals.
Banana & oat protein pancakes with blueberries, almond butter and omega seeds
MORNING PANCAKES
What better way to start the day than with a nice plate of fresh, homemade, delicious, and healthy pancakes?
To make your morning even better, these pancakes are;
100% healthy
100% gluten-free
Quick & easy to make
Light
Fluffy
Sustaining
Cost effective
Delicious
Versatile
STAR INGREDIENTS FOR VEGAN PROTEIN PANCAKES
Oats (gluten-free)
Chickpea
Hazelnuts
Bananas
Olive oil
Rice milk
Cinnamon
Oats and hazelnuts provide a good foundation, chickpea flour binds everything together, bananas provide natural sweetness, olive oil helps lighten the mix and rice milk brings all these fantastic ingredients together for a gold medal-winning pancake batter.
HOW TO MAKE VEGAN PROTEIN PANCAKES
This recipe is quite straightforward to make. It’s customizable to add different kinds of milk, nuts, or seeds to the batter. I have some suggestions below for you to try…
DRY MIX
Pop the oats and hazelnuts into a blender, blitz for 10 seconds until they become a flour consistency.
Add the oat and hazelnut flour to a bowl with the chickpea flour, cinnamon, pink salt and baking powder – whisk to mix the dry ingredients together.
WET MIX
Place the ripe banana and olive oil into mixing bowl and mash with fork.
Add the rice milk to the mashed banana – whisk to incorporate.
COMBINE
Incorporate the wet banana mix with the dry mix using a spatula.
Fold everything together until nice and smooth.
Chill out for 30 minutes, let the batter rest before cooking. (Ideally make the night before)
And there you have it, your Vegan Protein Pancake batter is ready to go!
RECIPE VARIATIONS AND SUBSTIUTIONS
Try adding various plant milks. Almond, oat or a light coconut milk work well also.
You can substitute the hazelnuts for Brazils, cashews, almonds, sunflower seeds or pumpkin seeds as an alternative.
WHAT TO SERVE WITH YOUR PANCAKES
We all enjoy pancakes with different toppings, fruits, and garnishes. Feel free to get creative and add whatever HEALTHY and seasonal ingredients you like (easy on the syrups!)
Breakfast of champions
CHEFS TOP TIP
Make the batter the night before for the best results.
Cook the pancakes slowly in the frying pan until nice and golden brown on each side. If you cook them to quickly, the outside will be cooked and the inside still undercooked.
Good health wishes my friends.
This pancake recipe is light, fluffy, sustaining and full of good nutrition. 100% plant-based and gluten-free.
PREP TIME20 mins
COOK TIME10 mins
TOTAL TIME1 hr
DIFFICULTIESBeginner
COURSEBreakfast
CUISINEAmerican
SERVINGS8 75g pancakes
CALORIES181 kcal
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