I made these this morning and adapted them to protein pancakes from a recipe by The Plant Based Diet Revolution. They are gluten free, vegan, have 19g of protein, 11g of fiber and lots of vitamins and minerals.

Plant Based Protein Pancakes

1 1/4 Organic Cups Soy Milk or other plant milk. I use soy to amp up the protein, and don’t worry gals you wont get breast cancer from plant estrogens. and guys, you won’t get “boobs” Plant estrogens don’t do that, it’s likely that animal pumped with hormones do. 

1 ripe banana – cut into chunks

120g (¾ cup) gluten free flour

1 tsp baking powder

1 tbsp creamy almond butter

2 scoops DFH Vanilla protein powder – I like this because it contains no sugar.

Virgin Coconut oil (I used 1/2 tsp)

150g (¾ cup)  berry of choice

Basil OR Mint (optional but SO GOOD)

Maple syrup, to drizzle

1. Place the milk, banana, flour, baking powder and peanut butter in a food processor or blender and whizz together until there are no floury lumps.

2. I used frozen raspberries today, (pictured are room temp blackberriesI used last time). If using frozen berries, put them over low heat with 2 tablespoons of maple syrup while you make the pancakes.

3. Heat a non-stick frying pan. A rub of oil will help prevent sticking. Put 3 or 4 separate dollops of batter in the pan, and spread them to 1/8′ thick. Cook over a medium heat until you see little bubbles appearing across the surface. Flip them over and cook the other side for a couple of minutes until golden brown and cooked through.

4. Serve the pancakes as you go, or keep a stack warm in a hot oven. Garnish with berry syrup and basil or mint.