Raspberry & Chia Seed Jam Protein Pancakes
Serves
4
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
1 tbsp ground flaxseed
3 tbsp water
2.8 oz (80 g) rolled oats
1 large banana
2.1 oz (60 g) vanilla plant-based protein powder
8.1 fl oz (240 ml) almond milk
1 tbsp coconut oil
½ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp coconut oil
4 servings raspberry chia jam
4 tbsp peanut butter
Nutrition
(Per Serving)
Calories
267
Fats
14 g
Protein
7 g
Carbs
30 g
Instructions
- Make the flaxseed egg by combining the ground flaxseed with the water, then set aside for at least 5 minutes.
- In a blender add the flaxseed egg, rolled oats, banana, protein powder, almond milk, coconut oil, baking powder, baking soda, ground cinnamon, and vanilla extract. Blend to form a smooth pancake batter, and set aside to rest for 10-15 minutes before using.
- Add some of the coconut oil to a non-stick skillet and place over a medium heat. When the skillet is hot, add some of the pancake batter and cook the pancakes for 2-3 minutes on each side until golden and cooked through. Continue cooking pancakes until all the batter has been used up.
- Serve the pancakes with the raspberry chia jam and peanut butter.