Vanilla Protein Pancakes
Indulgent yet healthy?! Vedge Plant Protein gives you a vanilla protein twist to the traditional pancake with a base of oats & garbanzo, drizzled with a (little!) maple syrup.
- 3/4 cup (77g) Quick cooking oats
- 1/4 cup (34g) Garbanzo bean flour
- 1 tbsp (7g) Vedge Vanilla Plant Protein
- 2 tsp (7g) Baking powder
- 1/8 tsp Salt
- 36g Banana
- 3/4 cup (177ml) Soy milk
- 1 tbsp (15ml) Maple syrup
- 1/2 tsp Vanilla extract
Combine the quick cooking oats, garbanzo bean flour, protein powder, baking powder and salt and blend so the oats become oat flour.
Add the remaining ingredients and blend until completely smooth. Transfer the batter to a bowl and let it stand for 10 minutes.
Preheat a non-stick pan to medium-low heat. Pour or scoop the batter onto the pan, using approximately 1/3 of the batter for each pancake. Cook on both sides, until golden brown. Serve hot.
(With these pancakes, it’s better to cook on lower temperature, and make sure they are cooked all the way through before. Otherwise they can end up gummy.)
Recipe makes approximately 3 pancakes.