VEGAN PANCAKES w/banana & flaxseed (Gluten-Free)



You wanna know the best thing about being an adult? Being able to eat whatever tha hell you want, whenever you want! Like pancakes (with unlimited amounts of peanut butter) ๐Ÿ˜

This is a similar recipe to our first Vegan Pancake recipe except with added protein, using flax instead of chia seeds, added coconut yoghurt and using Doves Farm Gluten-Free flour. 

They taste great when made fresh but also taste amazing the next day thanks to the banana having settled and released its sweetness. 

Perfect recipe when you need to use up over-ripe bananas:


Ingredients:
1 banana
1/3 cup non-dairy milk
2 heap tbsp non-dairy yoghurt
1 (level) tbsp ground flaxseed/ flaxseed meal
4 (heaped) tbsp Dovea Farm Gluten-Free self raising flour
1/2 scoop non-gmo vanilla soy protein
1 tsp baking soda
1/2 tbsp Stevia drops (or similar)*

*Can use agave nectar/ date syrup/ rice syrup instead (or honey if not Vegan).

Method:

Add banana, yoghurt and milk into a high speed blender, we used our nutribullet but any should be fine. (You may even want to use a hand held one.) You should end up with a smooth/ thick liquid, kind of like a thick milkshake consistency.

Add mix into your bowl and whisk in the remaining ingredients, in no particular order. You should get a thick and smooth batter that can easily be poured with a spoon. If you find you don’t have the right consistency and it is still too runny, add more flour.

Heat your non-stick skillet pan on low-medium, if heat is too high they will burn so these need to be cooked slowly
and with patience.

Feel free to add oil or oil spray and once pan is smoking slightly start pan-caking away.

If you want a lot of smaller size pancakes we suggest using a heaped tablespoon per pancake, adding dollops to the pan, allowing space for each pancake to spread slightly while cooking. For larger pancakes like we made, add two heaped tablespoons and make one pancake at a time.

Leave to cook for 2-3 minutes (till edges look cooked and middle starts bubbling) then flip them over and allow to cook for another 2-3 minutes.

Repeat until all batter is used up.



Then, stack em up, drizzle with your favourite syrup, nut butter and DEVOUR!


We used Bulkpowders Zero Syrup, we can’t live without it! It really does taste like real syrup without any of that artificial nasty taste with a whopping zero calories to boot! AND its Gluten, Wheat-Free + Vegan-friendly. Win!

+ some Morrisons peanut butter. This one is made from 100% peanuts, isn’t as expensive as other health store brands and is actually really creamy, making it perfect to drizzle. 



To learn our top tips and tricks to master le pancake, hit up the picture below! Our Muscle Baker will show you how:


Nutritional Info:
(per pancake of 8): 70Cals | 2.5F | 8.9C | 3P
(per stack of 4): 280Cals | 9.9F | 35.6C | 12.1P

Free from: Gluten | Wheat | Dairy | Egg | Nuts | Sugar


We hope you enjoy this recipe as much as we did! Don’t forget to tag us if you make them, we love to see. Find us on all social outlets @themusclebakery/ @themusclebaker ๐Ÿ™‚


For 20% discount on Bulkpowders use code: MUSCLEBAKERY20 | 10% discount on iHerb using code: JCB887

All recipes created by The Muscle Bakery and subject to copyright.

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