high protein oat pancakes (GF,DF)

I used to think I followed quite a simple pancake recipe until I spent some time with my girlfriend Tash and her 2 kids over one school holiday period. One morning she said she was going to whip up some pancakes for everyone. I thought to myself, o.k… thats 5 kids, 5 adults… this might take a while. She casually pulled out her nutribullet and proceeded to pop in just a few ingredients which was the ‘Aha’ moment for me. Quick and so easy! Long gone are the days of mixing bowls and whisks. This was a revelation.

Less mess… no mixing… I was inspired so I decided to create my own high protein pancake recipe and here it is!!!

The added protein, blueberries and also fat from coconut yoghurt (which I love to serve my pancakes with) will also have the added benefit of flattening your glucose spike from the carbohydrates and maple syrup which will help keep you satiated and reduce your insulin spike.

Recipe - Makes 16

Simply throw the following into your nutribullet and cook your pancakes as usual, oiling a cast-iron pan with a drizzle of organic olive oil.

2 Medium ripe bananas

4 Free range eggs

3/4 cup Organic non-dairy milk

1 1/2 cup Organic rolled oats

1/4 cup Organic hemp hearts

1/2 tsp Cinnamon

1 tsp Vanilla extract

NOTE: If you are sensitive to oats, swap out for a mix of gf flours (eg. brown rice, buckwheat), add a tablespoon of pumpkin/sunflower seeds or even some almond meal to provide added nutrition. If sensitive to dairy, make sure you are using dark chocolate that is dairy free.

TIP: These pancakes already have a hint of sweetness so enjoy as is or if you love your toppings like my boys and I do, serve with some fresh/frozen organic berries, maple syrup and coconut yoghurt! If you have time, you could also double batch these and put the leftovers in your freezer for school lunches or a lazy morning when you want pancakes but don’t want to have to make them! Just reheat and eat!