Fluffy & Protein-Packed Vegan Oatmeal Pancakes
Ingredients
- For the Pancakes:
- 1 ½ cups rolled oats gluten-free if preferred
- 1 cup plant-based milk almond, soy, oat, or your favorite
- 1 ripe banana mashed
- 2 tablespoons chia seeds or ground flaxseeds
- 1 scoop vegan protein powder vanilla or unflavored
- 2 tablespoons maple syrup or agave nectar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons coconut oil or vegetable oil plus more for the pan
- Optional Add-Ins:
- Fresh berries chocolate chips, chopped nuts, or dried fruits
Instructions
- Prepare the Oats:
- In a blender or food processor, blend the rolled oats until they become a fine, flour-like consistency.
- Mix the Wet Ingredients:
- In a large mixing bowl, combine the mashed banana, plant-based milk, chia seeds, maple syrup, and vanilla extract. Stir well until fully combined.
- Combine Dry Ingredients:
- Add the oat flour, vegan protein powder, baking powder, cinnamon, and a pinch of salt to the wet mixture. Stir until just combined. Gently fold in optional add-ins if desired.
- Heat the Pan:
- Heat a non-stick skillet or griddle over medium heat and add coconut oil or vegetable oil to coat the surface.
- Cook the Pancakes:
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and the edges are set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden.
- Serve Warm:
- Serve with maple syrup, almond butter, fresh fruits, and nuts for extra flavor and nutrition.
Notes
Tips for Perfect Pancakes:
- Consistency Check: Adjust thickness by adding more plant-based milk if too thick, or more oat flour if too thin.
- Even Cooking: Ensure the skillet is properly heated for a golden finish.
- Flavor Enhancements: Add nutmeg or almond extract for extra flavor, or spinach for a savory twist.
- Make Ahead: Store batter in the fridge overnight and stir before cooking.