That actually taste like pancakes! I’ve been working on this recipe for weeks and it’s finally just right. I can’t eat eggs, am not interested in pancakes that taste like banana, needed minimal ingredients, and always prefer something packed with protein. While it was a bit tricky to get the consistency right, I finally figured out the trick—I’ve been eating countless experimental pancakes so you don’t have to.

This makes 6 pancakes, with 10-11 grams of protein each (depends on brand of almond milk used).

Dry Ingredients:

  • 2 cups, 2 tbs Bob’s Red Mill high protein oats

  • 2.5 tsp baking powder (I’ve used grain free and regular with similar results)

  • 1/4 tsp salt

Blend these on high until oats are as fine as possible.

Then add wet ingredients and blend again:

  • 1 cup almond milk

  • 1/4 cup pure maple syrup

  • 1 tbs pure vanilla extract

I use avocado and coconut oils for frying.

These are denser than regular pancakes, BUT I’ve been told by a certified regular pancake eater™ that they taste better.