Blueberry Cinnamon Protein Pancakes (vegan + gluten free)

Brunch can actually be a major setup for debate. Some people are all about eggs and bacon, or for people like me, tofu scrambles and tempeh bacon. Then, you have the peeps that lean towards French toast. Others are all about Team Waffles. What about the individuals who love oatmeal and yogurt with granola? And let’s not forget those who just prefer to fill up on fancy cocktails.

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However, deep down inside of all of us is a pancake lover. Come on, Team Waffles. Don’t deny it. I don’t even think waffles would exist without pancakes since the batters are essentially the same. I mean, the pancake was invented in the 5th century and the waffle was born in the 9th-10th centuries. But I could be wrong.

Anyways, whether you are into eggs and bacon, oatmeal, waffles, French toast, or sweet and spicy Bloody Marys, we’re talking pancakes today. Protein pancakes, to be exact!

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I don’t know about you, but growing up as a child, my family would take me to all sorts of breakfast restaurants, cafes, diners, and even supermarkets where I’d get my hands on some sort of pancake. Whether they be a ginormous stack of buttermilk pancakes with syrup and powdered sugar, authentic French crepes with strawberries and bananas inside, or the frozen boxed mini pancakes, I loved them all and ate them all. However, I eventually grew to love more egg-based dishes as my savory tooth kicked in. Once my health nut was born, I couldn’t even risk ordering pancakes.

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Nowadays, I wouldn’t mind the little splurge of a stack of fifteen pancakes–each the side of my head–with caramelized bananas, half-melted dark chocolate chips, candied walnuts, cinnamon, and pure maple syrup! Who wouldn’t?! Am I making you hungry now? Yeah, I wouldn’t be surprised if I did!

RECIPE

  • 1/2 cup oat flour, or 1/2 ground rolled oats
  • 2 scoops of vegan protein powder; if using 1 scoop, add 1/4 cup extra oat flour
  • 2 TBSP ground flaxseed
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 large banana, or 1/2 cup of canned pumpkin, applesauce, mashed sweet potato, or mashed butternut squash (one of my favorites!)
  • 1/3-1/2 cup liquid of choice
  • 1 TBSP apple cider vinegar
  • 1 tsp vanilla extract
  • 1 TBSP sweetener of choice; I used 1 full drop of liquid Stevia, but you can probably use anything else
  • Toppings to garnish: I used my favorite maple syrup, strawberries, blueberries, and a Health Warrior Mexican Hot Chocolate bar

PROCEDURE

  1. In a high speed food processor or blender, mix all but the last two ingredients until a completely smooth batter is reached.
  2. Remove the chopping blade from the blender or food processor and carefully stir in the blueberries.
  3. Heat a pan on low and spray with nonstick spray or oil if necessary.
  4. Once the pan is warm enough, cook around two heaping tablespoons or around 1/4 cup of batter for each pancake. You can also make them bigger if you’d like.
  5. Cover the pan to allow each pancake to cook evenly.
  6. Flip the pancakes when they are completely cooked on the bottom, or until edges are firm and golden-brown. Personally, I like my pancakes a little more well-done.
  7. Repeat steps 4-6 until you run out of batter.
  8. Serve with toppings of your choice.

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What is your favorite brunch dish? Are you a pancake lover?


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