- Prep Time: 20
- Cook Time: 3
- Ready in: 5
- Yield: 4
Ingredients
- 1 tbsp chia
- 3 tbsp water
- 1 cup gluten-free oats 110g
- 1 large banana
- 1/2 cup vanilla plant-protein powder 60g
- 1 cup oat milk or other mylk of choice, plus more if needed
- 1 tbsp coconut oil
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- splash vanilla extract
- peanut butter for topping
- raspberry chia jam for topping, recipe below
For the raspberry chia jam: (can be made ahead)
- 1 cup raspberries
- 1 tbsp lemon juice
- 1 tsp agave plus more if desired
- pinch Himalayan salt
- 1 tbsp chia seeds
Instructions
- Start by making your chia egg. Add 1 tbsp chia to 3 tbsp water and mix to combine. Let rest at least 5 minutes. In a blender add chia egg, oats, banana, protein powder, oat milk, coconut oil, baking powder, baking soda, cinnamon and vanilla extract. Blend until smooth. Let rest 10-15 minutes before using, optional to add more oat milk if needed for thinning.
- Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, cook pancakes for 2-3 minutes on each side until golden, and cooked through. Continue until you’ve used all your batter.
- For the raspberry chia jam: Add frozen raspberries, bring to medium high heat and mash the fruit using a wooden spoon until smooth in texture. Stir in lemon juice, agave, and a pinch of Himalayan salt. Then add chia seeds and mix to combine. (Jam will continue to thicken for the next 10-30 minutes. Optional to add splashes water to thin if desired.)
- Serve pancakes with raspberry chia jam and peanut butter to drizzle.
Original Source: Two Spoons. https://www.twospoons.ca/recipe/healthy-vegan-protein-pancakes/
