The BEST Blueberry Plant Protein Pancakes

The BEST Blueberry Plant Protein Pancakes - Niyama Wellness

My fave gluten-free pancake recipe is by renowned Canadian nutritionist Samantha Gladish @holisticwellnessfoodie.  She absolutely nailed making gluten-free pancakes taste fluffy and delicious.  I wanted to see if i could tweak her already perfect recipe and add some vanilla plant protein to it, iI like to include a complete protein source at breakfast, making them not only great for a weekend morning, but also perfect as leftovers in the toaster on busy weekday mornings. I also wanted to try to make them all plant-based, replacing the chicken egg in the original with a flax egg.

It worked! These are just as delicious, vegan friendly, and protein-fortified.  Perfect for lazy weekend mornings, and bonus they freeze and reheat well in the toaster, which is kind of my bar for pancake recipes.  Hope you love these as much as we do!

The BEST Blueberry Plant Protein Pancakes

Jillian M

Prep Time

10 minutes

Cook Time

10 minutes

Category

Breakfast/Brunch

The BEST Blueberry Plant Protein Pancakes

Ingredients

  • 1 TBSP ground flax
  • 1 cup of GF rolled oats (or oat flour)
  • 2 scoops Niyama Vanilla Plant Protein
  • 1 TBSP baking powder
  • pinch of sea salt
  • 1 tsp cinnamon (ceylon if you have)
  • 1 ripe banana
  • 1 1/4 cup plant milk of your choice
  • 1 TBSP oil (avocado, olive, or melted coconut)
  • 1/2 cup blueberries - i used fresh but if you use frozen just thaw and drain first
  • coconut oil for the pan

Directions

  1. Make the flax egg: whisk together the flax with 3 TBSP water then put in the fridge to thicken for 10 minutes

  2. If using rolled oats, whiz them in a high-speed blender until they form a fine flour.

  3. In a large bowl, mix together the remaining dry ingredients (oat flour, protein powder, baking powder, salt, cinnamon)

  4. in a bowl mash the banana well and add the plant milk and the oil and combine until smooth.  Fold in the flax egg. 

  5. Add the wet ingredients to the dry and combine.  Fold in the blueberries.

  6. Heat your pan or griddle to med/high then when a water drop sizzles add a bit of coconut oil and distribute evenly. pour 1/4 cup of the batter at a time, flip when bubbles form. 

  7. Top with your fave pancake toppers: we like fresh fruit, maple syrup, coconut whipped cream or nut butter melted and mixed with a bit of maple syrup. Tuck in!

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