Pancakes can be good for you! What kid doesn’t love a pancake but the everyday pancake doesn’t offer enough nutrition to get me excited so I had to think outside the box. Whip in some protein, fruit, flaxseed, oats, healthy fats and we found a winner. Anders just loves this wholesome breakfast. I added the maple syrup straight into the mix so we keep our morning breakfast a bit less sticky and we can easily bring it on-the-go. The ingredients below our my staple to this Kitchen Sink (that's what we call them in this house) pancake recipe but I also add chia seeds, other fruit, almond butter…depending what we have on our shelves and what we are feeling in the mood for so don’t feel glued to the recipe below.
Makes 4-5 four inch pancakes
½ medium sized banana
¼ cup gluten-free quick oats
2 ½ Tablespoons RAW Meal vanilla protein or any vegan vanilla flavored protein
1 Tablespoon ground flaxseed
3 Tablespoons maple syrup
¾ cup BOB’s Red Mill gluten free pancake mix or any pancake mix
½ cup water
For the pan: olive oil
Optional: 1-2 Tbsp. powdered Peanut Butter (such a delicious addition!!!)
In a medium-sized bowl, mash the banana with a fork until smooth and creamy. Add flaxseed, protein, maple syrup, oats and mix until blended then add the pancake mix (and the powdered peanut butter if desired). Mix once again; I use a large fork to blend the batter. Add ½ cup water to the mix. You may need to add a bit more but first blend as smooth as possible. You don’t want the mix to be to watery. It needs some thickness to it.
Before pouring the mix into your frying pan, coat lightly with olive oil. Your heat should be on medium. Pour a small portion of the batter into the pan (enough to make a 4-inch pancake). Flip the pancake once you see bubbles forming on the top half. These pancakes are very sweet and are absolutely amazing. No need to add anything more once they are cooked but of course, if your day calls for a bit more sweet and savory…bring on more maple syrup and butter!