Pancakes for breakfast is one of the great weekend treats we don’t want to miss out on! So whether you’re an early riser, or enjoying a lazy brunch, these pancakes are a great indulgent yet healthy option. This recipe is gluten-free as well as dairy-free and given a nutritional boost with the addition of protein powder, making them an ideal start to the day for runners and gym bunnies everywhere! Serve with your choice of fresh fruit or chocolate chips.
6 tablespoons gluten-free plain/ all-purpose flour of choice
1 scoop of protein powder of choice
½ tablespoon xylitol or stevia, or other granulated sweetener
½ teaspoon baking powder
a pinch of salt
1 small banana
1 tablespoon non-dairy milk of choice
1 teaspoon vanilla extract
½ teaspoon coconut oil
berries of choice and maple syrup, or dark/bittersweet chocolate chips, to serve
In a bowl, combine the flour, protein powder, sweetener, baking powder and salt.
Separately, mash the banana until no lumps remain, then add the milk and vanilla extract.
Mix the wet ingredients into the bowl of dry ingredients until well combined.
Melt the coconut oil in a frying pan over medium heat so that it coats the bottom of the pan. Spoon a quarter of the pancake batter at a time into the pan, then flip the pancake over when you see it start to bubble. Cook until golden underneath.
Remove the pancake from the pan and keep it warm while you make the remaining pancakes with the rest of the batter.
Serve with berries and a touch of maple syrup for a healthy option, or dark/ bittersweet chocolate chips for a treat.
For more pancake recipes, check out Pancakes and Waffles by Hannah Miles.