Hey loves! I wanted to share a yummy recipe for all my quarantine-folk who want to try something different for breakfast! These gluten-free protein pancakes are also vegan because I use a vegan protein powder and unsweetened coconut milk, but feel free to use whey protein and dairy milk if you so choose!
The recipe is fairly simple, and you can doctor it to your liking. I add frozen blueberries to mine, and mix in half of a mashed banana, and slice the other half of the banana on top when they’re done. I’ve added chia seeds in the batter as well for even more protein, but you can also just add them on top afterwards for texture.
For this recipe, you will need:
2 scoops of protein powder
(I used 1 scoop of vanilla and 1 scoop of chocolate Arbonne protein powder which you can buy here)
1/4 cup unsweetened almond or coconut milk
2 tablespoons of almond flour
1/4 teaspoon of vanilla extract
2 egg whites
Optional toppings You can add whatever kind of fruit, seed, or sweetener, like maple syrup or honey! Feel free to mix any kind of nut butter in the batter, or spread it on top! Yum!
Mix all ingredients and add-ins in a bowl. I add a spread of coconut oil into a non-stick pan and cook the pancakes until they are light brown on both sides and not liquidy on the inside. You’ll be able to tell by taking a spatula and pressing down gently on the pancake. If nothing spills out, the inside is cooked.
The texture of these pancakes will not be a normal pancake texture. They’re a little softer/squishier, and less “cakey” than their traditional, glutinous counterparts. They’re still delicious, and keep me full for hours! This recipe yields about 4 silver dollar sized pancakes. Perfect single serving!
If you try this recipe, I hope you enjoy it! Any and all variations will probably turn out perfect! Stay healthy and happy my friends! ✌️