Unlike my usual pancake stacks these are not vegan friendly, nor are they dairy free. I’ve been dabbling myself with a little dairy and egg here and there. Although neither are things I can consume on a daily basis their are plenty of people for whom both are perfectly tolerable and healthy options!
I do like to cater for everyone on here, and don’t think that any food should be labelled good or bad with maybe a couple of small exceptions. Even still, a small amount of some of the most highly processed food, all things being equal, is not going to kill you. That term “moderation” is one which I used to avoid like the plague. I was such an all or nothing person, there was no between the lines and if I did waver out of the strict rules of a “diet preference” I would feel an enormous sense of guilt, like I had failed to achieve “perfection” or lacked discipline. LONG gone are those days thankfully and what I really want is to help others achieve the same. A individual approach and a sense of food freedom.
All that chatter for a stack of pancakes!!! But they are a beautifully pretty stack of pancakes you have to admit! Thick, light, and super fluffy. Made with oat flour and Pulsin Vanilla Whey Protein which adds a delightful sweetness. Topped with cashew butter, blueberries and my favourite cashew coconut Quinoa Crunch…aka a granola like product with an ample amount of quinoa and no funny ingredients.
These pancakes are the bomb….not your usual protein pancakes, they’re far from dry or chewy, providing a nice balance of pancake greatness, carbs, proteins and optional nut butter fat on top.
Be sure to tag me @peachypalate on Instagram if you get around to making them! I love nothing more than seeing people recreate my recipes!
Vanilla Oat Protein PancakesPrint Recipe
- 1 medium egg, approx. 50g out of shell
- 30ml unsweetened almond milk or milk of choice
- 60g apple puree
- 70g oat flour
- 10g Pulsin Vanilla Whey Protein
- 1 tsp baking powder
- ¼ tsp cinnamon
- 25 - 30g small blueberries
Blend together all ingredients, with the exception of the blueberries of course, in a blender, Nutri Bullet or in a jug using a hand blender.
Fold blueberries into the batter.
Preheat a non stick pan over a medium heat. Lightly spray with oil.
Pour ¼ cup (60ml) measures of batter into the pan. Cook until bubbles form, just a couple of minutes, flip and cook for 30 seconds more max!
Repeat with remaining batter.
Top as you please!