YOUR SOLIN GENERATED RECIPE
Fluffy Vegan Protein Pancakes
Enjoy these light and airy vegan protein pancakes that combine the wholesome goodness of rolled oats and pea protein with the natural sweetness of mashed banana. Perfectly balanced for a nourishing start to your day or a rejuvenating meal anytime, these pancakes flaunt a tender texture and a subtly sweet, vanilla aroma that makes every bite a delightful and satisfying experience.
INGREDIENTS
0.5 cup Rolled Oats (40g)
2 scoops Pea Protein Powder (60g total)
0.5 cup Unsweetened Almond Milk (120g)
0.5 medium Banana, mashed (50g)
1 teaspoon Baking Powder (4g)
0.5 teaspoon Vanilla Extract (2g)
1 tablespoon Flaxseed Meal (for flax egg, 7g)
PREPARATION
Place the rolled oats in a blender and blend until you achieve a fine oat flour consistency.
In a bowl, combine the oat flour, pea protein powder, and baking powder.
Mix the mashed banana with the unsweetened almond milk, vanilla extract, and prepare the flax egg by mixing flaxseed meal with a little water and letting it sit for 5 minutes.
Pour the wet ingredients into the dry ingredients and stir until well combined. If the batter is too thick, add a splash of almond milk or water to reach your desired consistency.
Preheat a non-stick skillet or griddle over medium heat. Lightly spray with a bit of cooking spray if necessary.
Pour small portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Serve warm. Optionally, top with fresh fruit or a drizzle of maple syrup while keeping an eye on the total calorie content.