I LOVE PANCAKES! Who’s with me? There is nothing better than a massive stack of pancakes after a long run, or just on a lazy weekend morning. My Mum and sister love these pancakes too – they always ask me to make them!

These pancakes are gluten-free and can easily be made vegan by using more milk instead of the egg. I always add protein powder, which also makes them perfect as a post-workout pancakes, but you could just add extra oats instead!

Ingredients

1 Banana

1 Egg (optional – replace with extra almond milk if you don’t eat eggs)

50g of oats

1 Scoop of protein powder (I always use Sunwarrior Vegan Protein)

1 tsp cinnamon

A pinch of salt

100ml of Almond milk, but adjust with the mixture

Coconut oil, for cooking

Method

  1. Put the banana, oats, milk, egg, protein powder, cinnamon and salt into a blender and blitz until smooth.
  2. *If you want to make Chocolate Pancakes, add 1 tbsp to the mixture before cooking.*
  3. On a medium heat, melt some coconut oil in a frying pan. Add the mixture using a tablespoon to make small pancakes.
  4. Cook for about 3 minutes on each side. You should know when to flip them when small bubbles appear on the uncooked surface.
  5. Once they are all cooked, create a stack and top with your favourites – yoghurt, berries, coconut, nut butter, etc.

Published by whatkatiedoes98

English Literature and Spanish student. Plant-based, athlete and food enthusiast

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