Healthy Protein Pancakes

These delicious healthy protein pancakes are perfect for breakfast or an afternoon snack. Topped with honey or maple syrup, they will satisfy that sweet tooth and leave you wanting more!

Prep Time: Cook Time: Servings:

5 Minutes 10 Minutes 4-5 Pancakes (1 Serving)

Wheat, gluten, yeast, dairy, refined sugar and soya free pancakes with a deliciously sweet taste when topped with honey or maple syrup. You wouldn't ever believe this recipe is good for you!

"I can't stop myself from having these pancakes for breakfast every morning. They taste amazing and keep me fuelled until lunch!"- Jessica Lane, Greece.

After trying every diet on the planet and having to cut out refined sugar, gluten, dairy, wheat, yeast and soya I was losing hope of ever being able to eat anything yummy ever again. I began playing about with recipes from the internet, swapping in alternatives to see what worked and what didn't. I finally found a protein pancake recipe that near enough worked for me and played around with the ingredients. After messing up the ingredients multiple times, I finally created a recipe that was allergy friendly, healthy and delicious. These protein pancakes will satisfy your cravings, keep you full for hours and leave you wanting more!

Healthy Protein Pancakes

Ingredients:

(Play about with the toppings till you find a recipe you love!)

• 1 banana

• 1/2 cup (50g) oat flour

• 1/4 cup coconut flour

• 1 large egg

• 1/4-1/2 cup coconut, almond or oat milk

• 1 tbsp baking powder

• 1/4 tsp vanilla extract

• Cinnamon (however much you desire)

• 2 tbsp (14g) pea protein powder (I like the brand pulsin)

• 1 tbsp coconut oil for frying

• Dash of honey or maple syrup

• Optional toppings- almond butter, berries, banana slices, nuts, maple syrup, honey, cacao chips

Directions:

1. Blend the banana, oat flour, coconut flour, egg, milk, baking powder, vanilla extract, cinnamon, protein powder and honey/maple syrup together in a blender.

2. Add 1 tbsp coconut oil to a frying pan and heat up.

3. Pour 3 tbsp of the blended mix onto the frying pan (creating 1 pancake) and leave to cook for 3 minutes on a low-medium heat. Once this is done, flip over and cook for an additional 2 minutes.

4. Repeat with the remanding batter mix (should make 4-5 pancakes).

5. Serve pancakes with toppings of choice!

If you enjoyed this recipe, please leave a comment below:)