Super Fluffy Nuzest Protein Pancakes
There is nothing better than a lovely stack of pancakes in the morning. Sometimes, there is nothing better than mom or dad's homemade double-chocolate decadent pancakes. Other times, however, you want to enjoy delicious pancakes without the fatigue and heaviness that sometimes follows such deliciousness. This is where this pancake recipe comes to play!
This single-serve pancake recipe takes just a couple minutes to whip up. These pancakes are made with a few simple ingredients that make them both gluten-free and naturally sweetened. Not only do they taste just like the fluffy and sweet pancakes you remember enjoying as a kid, but they are also packed with protein and are incredibly versatile!
INGREDIENTS (Yields about 7 palm-sized pancakes )
For the Pancakes:
1/3 Cup gluten-free oats
1/2 Of a very ripe banana*
1/4 Cup of non-dairy milk, I use unsweetened almond milk
2 scoops of Nuzest vanilla protein powder
Pinch of baking powder
1/2 Tsp. vanilla extract
Optional: 1-2 Tbsp. vegan chocolate chips, blueberries, etc.
*Using a very ripe banana is crucial for this recipe. A ripe, preferably spotty banana is the natural sweetener in this recipe. If an unripe banana is used, the taste will not be the same.
INSTRUCTIONS
In a food processor or blender, blend all of the pancake ingredients until smooth. The batter should be slightly thicker than normal runny-pancake batter.
On the stove, heat a well-greased skillet until hot. Pour the batter onto the pan in pancake-sized increments. I used about two spoon-fulls of batter per pancake. At this point, you can add any additional toppings you like!
Cook the pancakes on one side for about one to two minutes or until the sides of the pancakes show bubbles, add in toppings if using, and then carefully flip them over. Cook for another two minutes.
Serve immediately and enjoy with your favorite toppings. I love adding fresh berries, cacao nibs, maple syrup, peanut butter, or tahini on top!