Description
Gluten and grain-free pancakes made with protein powder and hemp hearts, lightly sweetened with banana, and bursting with blueberries.
Ingredients
- Avocado oil spray
- 1 hemp heart “egg” (1 TBSP hemp hearts + 3 TBSP filtered water)
- ½ banana (or sub 1/3 cup pumpkin)
- 1 TBSP unsweetened almond milk
- 1 scoop protein powder (I used Vanilla Tone It Up)
- Fresh blueberries
For serving
- blueberries
- hemp hearts
- maple syrup
Instructions
- Warm a skillet over medium heat with a little bit of avocado oil.
- In a blender or food processor, combine 1 TBSP raw hemp hearts + 3 TBSP water and let sit for a few minutes to create your hemp heart “egg”.
- Next, add banana, almond milk, and protein powder and blend until well combined. Alternatively, you can mix by hand by whisking with a fork.
- Spoon mixture onto the skillet and spread with a spatula so it forms a large thin circle or several smaller circles.
- Heat for 5 minutes, or until golden brown underneath, then flip and heat for 3-5 on the other side.
- Transfer pancake to a plate and top with more blueberries, hemp hearts, and maple syrup.
Notes
Recipe adapted from Tone It Up
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free