- Avocado oil spray
- 1 flax egg (1 Tbsp Ground Flax Seed + 3 TBS Water)
- ½ ripe banana, smashed
- 1 Tbsp unsweetened almond milk
- 1 Tbsp raw cacao powder
- 1 scoop Orgain Plant Based Protein Powder - Chocolate
- ½ cup fresh raspberries
- Maple Syrup for Serving
Add flax egg ingredients to a small mixing bowl and allow to sit for 5 minutes to gel. Add the remaining ingredients to the bowl except for the raspberries and whisk vigorously with a fork until well combined. Spray a skillet with nonstick spray and heat over medium. Once warm, drop the pancakes batter onto the skillet into several small pancakes. Spread with the back of a spatula to make a thin circle. Cook for 10 minutes, flipping once halfway through. Serve immediately with fresh raspberries and maple syrup.
Vegan, gluten free, and ready to go in 15 minutes! These protein pancakes are a great way to step up your breakfast routine.