Embarrassing fact about me: I literally used to be terrible at making pancakes (not even joking). Overcooked them, undercooked them, you name it I screwed them up every single time. How is that even possible? You guys, it got so bad that my husband told me to stop trying to make them. Years down the road, I attempted it again and I have now mastered them! You are going to love these.
1 cup rolled oats (use certified gluten-free oats to ensure they’re gluten-free. link is below)
1 whole Banana
1 cup non-dairy milk unsweetened (I use almond milk)
60 grams Protein Powder (I use @idealfit french vanilla)
½ teaspoons Baking Powder
¼ teaspoons Baking Soda
½ teaspoons Vanilla Extract
Blend all ingredients in a blender for 60 seconds or until fully blended.
Prepare a greased pancake griddle or large skillet over medium heat. Use a pancake ring or just freehand two large spoonfuls of batter to make 4-inch pancakes. Once you pour batter, add about 1 tablespoon blueberries to the top of pancakes. Cook and do not flip until edges are golden brown. Flip and cook for about 1 minute or until set. Let cool on a cooling rack or eat immediately. Store in meal prep containers until ready to eat.
I also use @waldenfarmsinternational pancake syrup. If you haven’t heard of it, look it up! No sugar or carbs! It’s amazing!