Celebrating World Pancake Day with Our Favourite Pancake Recipe

It's International Pancake Day!

Some of you may think this is silly, but for myself I couldn’t think of a better food to celebrate than these fluffy pockets of goodness!

All parents would attest to breakfast time being one of the hardest meals to get right, especially with a limited time window before school and when weekend activities start. 

When I realised I could whip up pancakes with a heap of hidden goodness that the kids wouldn’t know, I feel like I’d had a little win for the day. Best of all, I could use it as bribery to get them out of bed and out the door!

These Vegan Choc Chip Protein Pancakes are exactly what they sound like. A healthy, dairy-free option that pleases the sweet tooth yet is still packed with the goodness of plant proteins and low GI carbs to keep the whole family feeling full and energised for the day. 

If you want to check out all the fun of what takes place on a casual morning at the Berdie’s, check out the video below!

We hope you get as much enjoyment out of these pancakes as we did eating them.

Much love,

Sel & jen

Ingredients

• 118g very ripe banana
• 1 tsp baking powder
• 7g flaxseed meal mixed with 37 ml water to make flax egg 
• 15ml Coconut Oil
• 1 pinch salt
• 1/2 tsp vanilla extract
• 16g Almond Butter 
• 45ml Unsweetened Almond Milk
• 45g rolled oats(or gluten-free oats)
• 38 g whole wheat or unbleached flour(or sub other flour)*
• 45g  BSKT Vegan Chocolate Chips 
• 35g  Sprout Junior Protein Vanilla Shake 
• Fresh Strawberries (optional)
• Maple Syrup (optional)

Instructions

1. Preheat a Pan to medium heat or about 148-162 C.
2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
3. Mash your very ripe banana with baking powder.
4. Add flax egg, oil, salt, vanilla, almond butter, and almond milk and stir.
5. Stir in oats and flour until just combined. Don’t over-mix. Add chocolate chips and fold gently.
6. Scoop scant 1/4 cup measurements onto lightly greased pan. Cook for 2-4 minutes on each side – until golden brown.
7. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting and strawberries for nice addition to get some extra fruit in. 

Notes

*Should yield  6 small pancakes, as the recipe is written.

*Reheats great the following day in the microwave!