Dairy-Free Banana Protein Pancakes

Ingredients

• 80 glarge-flake rolled oats
• 1medium banana
• 2large eggs
• 95 mlliquid egg whites
• ¾scoop plant protein powder
• 80 mlunsweetened almond milk
• ¾ tspbaking powder
• ½ tspground cinnamon
• 1 tspcanola or avocado oil
• 120 gblueberries (fresh or frozen)
• 3 tsppure maple syrup

Method

1. Add the oats, banana, eggs, egg whites, plant protein, almond milk, baking powder and cinnamon to a blender.

2. Blend on high for 45 to 60 seconds until smooth, then rest the batter for 5 minutes to thicken.

3. Heat a large non-stick skillet over medium-low heat for 2 minutes and brush lightly with oil.

4. Pour in 60 ml (1/4 cup) portions and cook for about 2 minutes, until bubbles form and the edges look dry. Flip and cook 1 to 2 minutes more, until golden and springy. Repeat, oiling the pan as needed.

   12 min timer

5. Serve warm with the blueberries and maple syrup.

Storing and reheating

Keeps 3 days.