Photo Credit: Michelle Miller
INGREDIENTS:
- 1 banana ripe
- 1 cup oats gluten free, if necessary
- 3/4 cup almond milk unsweetened, or other plant-based milk of choice
- 1 scoop of No Cow Vanilla Protein Powder
- 2 tablespoons flax seeds
- 2 tablespoons hemp seeds
INSTRUCTIONS:
- Add the milk, oats, hemp seeds, flax seeds, banana, and protein powder to a blender. Blend until the oats are broken down into a slightly gritty textured batter (the oats and seeds will remain some texture).
- Heat a skillet over medium heat. Grease the skillet with coconut or avocado oil. Pour pancake batter into large pancakes. Once you’ve poured the first pancake, adjust the thickness of the batter by thinning out with more almond milk, if needed.
- Allow to cook until bubbles form on the tops. These take longer than standard pancakes with eggs, about 7 minutes per side.
- Flip, and continue to cook another 5-7 minutes, until golden brown.
- Eat these plain, or top with your favorite pancake toppings!
Photo Credit: Michelle Miller
Notes:
HOW TO STORE LEFTOVER PANCAKES?
Once the pancakes have fully cooled, store leftovers in an air tight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
Reheat pancakes in a skillet until hot throughout. You can also place pancakes on a baking sheet and reheat in the oven (this is a good method if reheating enough for multiple people!).
VEGAN PROTEIN PANCAKES
These pancakes are vegan as written. Be sure to use plant based toppings, like coconut oil or a plant-based butter spread!
Photo Credit: Michelle Miller
NUTRITION FACTS:
Serves 2.
-
425 Calories
-
24g Protein
- 12g Fiber
-
8g Sugar
-
50g Carbs
-
16g Fat
Be on the lookout for more amazing (guilt-free) recipes on the way! Also, read more about our new vegan protein powders below:
Available in Vanilla and Chocolate. Mix No Cow Protein Powders into your post-workout smoothie or add to a low-sugar baking recipe. Plant-based, clean ingredients, amazing taste, unmatched texture. Expect anything different?