I hope to update this with better pictures because it tastes so much better than it looks! This is my first foray into incorporating more protein into my diet, since I’ve been working out more, and I wanted ways to include it, other than by throwing protein powder into green smoothies, so here we go! This is delicious and I can easily eat half the batch in one sitting – it makes about 8 pancakes, total. AND it’s gluten free! I learned that it’s easier to flip the pancakes if you make smaller pancakes. So try this super easy recipe for breakfast (or any other time)!
- 1 tbsp flax seeds + 3 tbsp warm water *
- 3/4 cup raw hazelnuts (or other nuts of choice) + 1 1/2 cups water
- 1 1/2 cups gluten free oats, ground into flour
- 1 scoop vegan protein powder (click here for the one I used)
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp sea salt
- 1 1/2 tbsp vanilla extract
- 2-3 tbsp maple syrup
- 1 tbsp melted coconut oil, plus more for greasing the pan **
- Grind flax seeds and combined with water to create a flax egg. This works best when the flax is freshly ground.
- Blend hazelnuts and water, then strain through a nut milk bag or cheesecloth to create nut milk. It should make about 1 3/4 cup of milk. Set aside.
- Whisk together oat flour, protein powder, baking powder, cinnamon, and sea salt.
- Add flax egg, nut milk, vanilla extract, maple syrup, and 1 tbsp oil, and stir to combine.
- Grease the pan with a little oil and pour some batter into the pan (probably a few tablespoons), cooking it on each side for a few minutes on medium-low heat. The pancake should be ready to flip when the bubbles stop or decrease significantly.
- Serve with your favorite toppings.
* This is what will bind the batter.
** Coconut oil has a melting point of only 76º, so it doesn’t take much to melt. I suggest putting the oil in a container, holding it over a container of steaming water until the oil melts.