50g rolled oats (gluten-free)
60g vegan protein powder (non-sweetened) best is a mix of hemp, rice and pea protein to get the ideal mix of amino-acids
1 whole banana (mashed)
250 ml non-dairy milk (unsweetened)
1/2 tsp vanilla powder or paste
1/4 tsp baking soda + a dash of lemon juice or apple cider vinegar
coconut oil to bake the pancakes
Ideally, you want to soak the oats overnight, but if you don't have the time, you can just blend up all ingredients.
Let sit for a while to allow the batter to thicken.
Heat a non-stick pan at medium heat (5-6) with a little bit of coconut oil - this is really important that you bake them slowly otherwise you will not only burn the pancakes but also the nutrients of your protein powder
Spoon small amounts of batter in the pan and bake about 3 minutes on each side
You can enjoy them topped with some fresh fruit or just plain, they are delicious hot or cold.
They keep up to 5 days in the fridge - also makes an ideal snack to take to work!