Recipe by The Fairly Local Vegan
Slow Sunday mornings are perfect for pancakes (though pancakes are never just for Sundays), and I’ve developed this recipe to be nutrient dense and full of protein- that way everyone stays fuller longer while we’re out hiking! I also like how quick these pancakes are to whip up, and everyone loves them- from my husband who just started lifting recently, to my 2-year-old son and my picky 5-year-old daughter. We love to top ours with organic Canadian maple syrup, fruit, berries, and sometimes a creamy cacao syrup!!
Makes roughly 14 small pancakes, or 6 bigger ones!
2 Cups of all purpose or whole wheat flour
2 Servings of PROFI Chocolate*
2 Tbsp baking powder
1 Tbsp whole flax seeds or flax seed powder
1/2 Tsp sea salt
4 Tbsp organic maple syrup
3 Cups vegan milk of choice (I use cashew)
2 Mashed ripe bananas
Dash of pure vanilla extract
*Could substitute for PROFI Original if you don’t want Chocolate!
1. Mix dry ingredients together.
2. Add in mashed bananas.
3. Add maple syrup and milk.
4. Mix until smooth and very thick. Add in more milk if needed!
5. Cook in a non-stick frying pan at medium heat, or add a coconut oil (or plant based butter of choice) so your pancakes don’t stick! Flip when bubbles appear and cook for a few more minutes!
6. Enjoy your pancakes!
Chocolate chips and peanut butter
Peanut butter with maple syrup
Defrosted frozen blueberries and juice, with maple syrup mixed in
Sliced banana and nuts!
Our homage cacao syrup: maple syrup, a dash of vanilla, and cacao (mix and put over your pancakes)
Organic maple syrup
Vegan jam or jelly!