Vanilla Protein Pancakes

Partnership with Flannerys Organic & Wholefood Market

2 cups Flannerys OWN spelt flour
1/4 cup Coombs Family Farms Organic maple syrup
4 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cups oat milk
50g unsalted butter, melted and cooled
1 scoop Whole Earth & Sea Organic Vanilla protein powder
2 ladyfinger bananas, mashed (or 260g banana unmashed)

Combine the wet ingredients in a large mixing bowl. Add the cooled butter.
Sift in the dry ingredients and fold to combine being careful not to over mix.
Add a couple of tablespoons more milk if you like a thinner style pancake.
In a large frying pan add a tablespoon of coconut oil or butter and bring to a high temperature. When the oil or butter starts sizzling reduce the temperature to medium heat (number 5 – 7).
Add 1/4 measuring cup of batter to the frying pan and allow to cook for a few minutes until you see bubbles appearing in the batter. When bubbles appear, flip and cook for another few minutes.
Repeat this process with the rest of the batch.
Serve with fresh fruit and maple syrup.

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