This is the ULTIMATE pancake recipe. I realized the other day that my kitchen repertoire was missing a good go-to pancake recipe. I think I forgot about this classic breakfast staple because traditionally they are loaded full of sugar and refined flour and not much else. So I teamed up with VEGA and came up with this recipe to revive the pancake as a source of tasty nourishment. I’ve added their natural flavour Protein & Greens as a secret nutrient boost because the flavour is super subtle and easy to disguise in baking recipes. Plus I like that it’s not very sweet like other protein powders I’ve tried. And this secret ingredient – as with all of their products, is packed with plant-based essentials like hemp & pea protein as well as broccoli, kale and spinach! These pancakes are thick & hearty and loaded with goodness. I wake up craving them – because truly is there anything better than slow mornings and a house filled with the sweet smell of cinnamon and maple?? I don’t think so. So stack em up and get ready to enjoy breakfast bliss.
- 2-3 ripe bananas
- 2 flax eggs (get the recipe here)
- 1 tsp cinnamon
- 1 1/2 cups spelt flour
- 1-2 tbsp almond milk or other non-dairy substitute
- 2 tbsp VEGA Protein & Greens powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1-2 tbsp melted coconut oil
- Crushed walnuts
- Peanut butter
- Fresh berries
- Maple syrup
In a bowl toss all dry ingredients together. Mix & then set aside.
In another bowl, mash the bananas with a fork until no large lumps remain. Once smashed, add the vanilla and flax eggs to this mixture, gently stirring to combine.
Slowly, about a half cup at a time, add the dry ingredients to the banana flax mixture, stirring gently until combined. Mixture should be thick, but not dry. Add a splash of almond milk if necessary.
Over medium heat, warm up coconut oil in a frying pan. Before you spoon the pancake mix into the pan you want to ensure it is warm enough – so just quickly hover your hand over the pan to make sure the heat is right. Once the pan is preheated, spoon about 2-3 heaping tablespoons of the mix into the pan and spread it, evening out the thickness. When bubbles appear on the surface and begin to break it’s time to flip em! Brown these babies on both sides and serve hot with fresh berries, creamy peanut butter, crushed walnuts and maple syrup!
Makes about 6 pancakes