These pancakes are missing a lot: gluten, eggs, dairy and sugar. They are made with banana, vegan protein powder, cinnamon, vanilla, rice milk, gluten-free flour, baking powder and baking soda. A little bit of coconut oil in a cast-iron griddle pan helped them bake until bubbly and then flipped until fluffy.
As a lover of maple syrup on pancakes, I could not eat these without the sweet stuff. I threw on some walnuts for texture and extra protein (and for the illusion that healthy nuts cancel out a copious amount of maple syrup slathered on top).
These pancakes aren’t sweet at all and can be eaten for breakfast or as a post-workout snack.
Suggestions for serving: eat with fruit, yogurt, natural fruit spread, cashew cream, homemade natural nutella and/or nuts.