When your job revolves around talking about food, you tend to get cravings. Lucky for me, it’s mostly for healthy things like broccoli so I have no problem honoring them This week while putting together a few menu ideas for a client, I had a strong craving for breakfast — specifically, protein pancakes — only it was almost time for dinner.
I love a good breakfast for dinner so I cooked up an egg, some tempeh bacon and decided to get creative and whip up my own recipe for protein pancakes. The result was so melt-in-your-mouth delicious, I had to share.
Ingredients:
1 1/4 cups purely elizabeth gluten-free oats
1/2 cup almond meal (I freeze the pulp I squeeze out of my almond milk to use)
2 tsp. baking powder
1/2 tsp. sea salt
1 1/2 cups non-dairy milk
1/4 cup shredded coconut
1 scoop hemp protein powder
1 Tbsp. coconut oil + more
2 ripe bananas
Directions:
Add all ingredients except bananas to a blender and blend until smooth. Add bananas and continue to blend. Lightly oil a griddle with coconut oil and pour the batter on. These cook and brown like regular pancakes. Plate and drizzle with 100% pure maple syrup or spread with nut butter and top with fresh fruit.
Makes about 4-6 medium pancakes.
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