
- VEGAN FRIENDLY
- GLUTEN FREE
- PROTEIN PACKED
For this recipe I used my original protein pancake recipe but with a few substitutions and it worked perfectly! I was slightly nervous the oat flour wouldn’t work as well but it actually may be my preferred flour as it seemed to make perfectly circular little cakes!
PANCAKE INGREDIENTS
- 1 cup organic oat flour
- 1 scoop protein powder of choice (Womens Best Vegan Protein for this one)
- 1 tbsp baking powder
- 1-3 tbsp monkfruit sweetner
- 1/2 tsp sea salt
- 1/2 cup almond milk
- 1/2 cup water
- OPTIONAL: Blueberries,Cinnamon, vanilla extract


BLUEBERRY DRIZZLE INGREDIENTS
- 1 cup fresh or frozen blueberries
- 1 tbsp maple syrup
- 1/4 cup water
- 3 tbsp lemon juice
PANCAKE DIRECTIONS
- Heat nonstick pan on medium heat
- Add all dry ingredients together and mix together evenly
- In a seperate bowl add wet ingredients andmix well
- Pour wet into dry and mix as you go
- If you mixture is too thin add more oat flour and protein, if its too thick add more almond milk and water.
- Scoop about 1/3-1/4 cup scoops of batter and cook 3-4 mins per side
BLUEBERRY DRIZZLE DIRECTIONS
- Heat small nonstick pan on medium heat
- Add all drizzle ingredients and heat for 10 mins
- Bring down to simmer and let thicken
- OPTIONAL: Add a sprinkle of cornstarch if you’d like it a bit thicker
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