Gluten-Free Vegan Protein Pancakes

By Sandi Irving, Nimmo Bay Chef

In the midst of many incredible meals at the Outpost this year, these protein pancakes stood out as a clear favorite. Requested every morning, these plant-based powerhouses were a nourishing and warming way to start our days.

Developed by Sandi Irving, the chef at Nimmo Bar, these are hands down the best protein pancakes we’ve tasted yet.

Feel free to swap out Vega Sport® Premium Protein for any of our dairy free protein powders, they all will work well in this recipe!

Ingredients

1 cup gluten-free rolled oats
1 cup gluten-free flour
1 1/2 cup non-dairy beverage
1/2 cup vanilla flavor of any Vega® plant-based protein powder
such as Vega Sport Performance Protein (29.2oz) Vanilla
1/2 cup unsweetened applesauce
1 Tbsp flaxseed meal
2 Tbsp baking powder
1 Tbsp vanilla extract
1/2 tsp baking soda
1/2 tsp almond extract
1/2 tsp cinnamon
1/2 tsp salt
1 cup fresh blueberries
Maple syrup to taste
Caramelized Bananas (recipe to right)

Preparation

Measure out dry ingredients and wet ingredient separately then mix together, careful to not overmix. Ladle into fry pan on low heat and cook.
Caramelized Bananas:

1/2 cup white sugar

1/2 cup brown sugar

1 Tbsp water

1/2 cup coconut milk

2 bananas, sliced

Combine sugars and waters in saucepan and heat until sugars start to caramelize. Add coconut milk and simmer until sugar is dissolved.

Toss sliced bananas in caramel in a saucepan or fry pan and serve warm with pancakes.