Arbonne Recipe: Vegan Protein Pancakes (Gluten Free Option)

I cannot stop thinking about pancakes since pancake Tuesday! Anyone else?? I had forgotten what a quick, versatile and healthy little meal these could be in all their fluffy gloriousness. I adore an indulgent pancake session especially at the weekends so have been experimenting with a few alternative vegan friendly, gluten free options from my usual recipe selfishly so that I can still enjoy this little pleasure even during lent or on a detox cleanse.

Total Prep and Bake Time: 30 Minutes

Difficulty: Easy

Equipment: You will need a non-stick pan

Serves: 4 Pancakes (if you want 8 pancakes then just double the ingredients in the list below and so forth)

Ingredients:

- 40 grams of Arbonne Pea Protein Powder (Chocolate or Vanilla depending on your preference - my favorite for the pancakes is Vanilla)

- 100 grams of gluten free rolled oats / porridge oats (Or Buckwheat which contains traces of gluten)

- 2 tablespoons (large spoons) (gluten free) baking powder

- 1 large ripe banana

- 60 ml of your milk of choice - I use unsweetened almond milk or oat milk

- 1 teaspoon (small spoon) of salt

- 1 teaspoon (small spoon) of vanilla extract

- 2 teaspoons of sweetener of choice - Organic coconut sugar or organic agave syrup

- 1 tablespoon (large Spoon) of lemon juice

- Coconut oil for cooking

For Serving:

- Organic / Pure Canadian Maple Syrup

- Ground Cinnamon

- Fresh Punnet of Blueberries / Raspberries or fresh fruit of your choosing

- Coconut Shavings

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Method:

- In a blender / food processor, add all the ingredients and blend until you have a smooth creamy batter (Chopping the banana in advance)

- Remove the mix from the blender into a serving bowl and grab a ladle for spooning out the better

- Using a non-stick frying pan over a medium heat add the coconut cooking oil and melt. Once hot, ladle out the batter onto the pan, making one or two neat circles of pancakes dependent on the size of your pan.

- Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm thick.

- be careful of the batter sticking (even in a non stick pan as the sugars from the banana start to ferment so don't leave too long on the pan before flipping and gently prod around the edges of the pancake with a spatula or flipping utensil)

- Remove from the pan onto a plate and repeat until the batter has been used

- Serve with Fresh Fruit, cinnamon and Organic Maple Syrup (on the side or otherwise)

To purchase Arbonne Protein Powder or Browse the range of nutritional supplements available click here. I am happy to answer any questions you have on the products - DM me on social me or contact me via my contacts links on the homepage for more info.

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