The best way to have something you shouldn’t is to make a ‘healthy’ version of it. While I won’t claim that these are truly 100% good for you, I will say these pancakes don’t make you feel miserable, they’re full of protein, and they’re totally delicious.
Since this is a vegan recipe, you have a lot of wiggle room as to what to use for a binder. I decided on a freshly ripe banana, which wound up making the cakes taste like some glorious cinnamon banana bread concoction.
The whole process takes about 30 minutes, depending on how many you want to make.
- 1 Cup Whole Wheat Flour
- 1 Banana
- 1/2 Scoop Protein Powder
- 1 Tbsp Salt
- 1 1/4 Cup Non-Dairy Milk
- 2 Tbsp Vegan Cane Sugar
- 2 Tbsp Oil
- Optional: Walnuts, Fresh Berries, Flax Seed, Maple Syrup, Vegan Powdered Sugar
1. Mix dry ingredients, mash in the banana, then add liquids. Whip until fluffy. If you think yours looks a bit runny, carefully add a bit more flour to thicken. I also chose to mix my walnuts into the actual batter, rather than using them as a topping.
2. Pour about 1/4 cup per pancake in a non-stick pan. When it becomes bubbly on the top, flip. Cook for about a minute. I figured out that if you have to grease the pan, vegan butter works much better than oil, as the batter tries to absorb the oil and it runs everywhere.
3. Plate, and top with whatever you want! I used a few fresh berries, 1 tbsp of maple syrup, and some vegan powdered sugar.