Lately I’ve been getting my workouts in early, and I’m usually starving by the time I get home. These pancakes are the perfect post-workout snack to satisfy your hunger and give you the protein your body needs.
Vegan Gluten free Protein Pancakes
makes 5- 5inch pancakes (which is enough to share, or freeze half for another day)
1 banana- mashed
1 cup almond or soy milk (original or vanilla)
1 cup gluten-free flour
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 Tbs cinnamon
1 scoop plant-based protein powder (Vega French vanilla is awesome)
Fruit of your choice (optional- I like blueberries in mine)
agave or maple syrup for topping
Mix mashed banana, milk, and vanilla together.
Add in baking soda, baking powder, cinnamon and protein powder. Last add in flour. Stir until combined well with no lumps. Mix in fruit if you want.
Spray skillet with olive oil spray. Heat the skillet on medium to high. Pour about ½ cup of batter on to skillet at a time. When the top and sides start to bubble slightly. Flip and cook evenly.
Enjoy your pancakes topped with nuts, berries, or other fruit, and a dollop of syrup.
Since I typically am the only one eating these, i go ahead and make pancakes using all the batter, and store them in a zip-lock and put in freezer for later in the week. Later reheat them by popping them in the toaster or mini oven.