THIS is what you want when you’re craving a sweet breakfast. Sweet, gooey goodness. And it’s vegan & gluten-free.

Prep Time: 5 minutes Cook Time: 15 minutes Serves: 2

Ingredients:

• 2 ripe bananas

• 1 tsp vanilla extract

• 1 tbsp maple syrup

• 1 tsp cinnamon

• 2 tsp baking powder

• 1/2 tsp salt

• 1 cup almond milk

• 3/4 cup oat flour (I just blend wholegrain oats to make the flour - use GF oats if needed)

• 1/2 cup vegan vanilla protein powder

• 1/4 cup almond meal

Method:

1. Preheat the oven t 100 degrees celsius, fan-forced. Once it has heated you can turn the temperature off to keep the pancakes warm as you cook the rest.

2. In a mixing bowl mash up the ripe bananas with a fork. Then add ingredients from vanilla extract through to almond milk and whisk together until nicely combined.

3. Next, add the oat flour, almond meal and protein powder and mix throughly until combined. It will look a bit thicker than usual pancake batter.

4. OPTION: Add in half a cup of chocolate chips or chopped up chocolate block if that’s your jam.

5. Heat a saucepan on medium heat with a bit of oil of your choice in the pan, keep this nearby to splash in the pan when needed. Add a spoonful of mixture into the pan at a time, they need about 3 minutes each side, you will know when they are ready to flip when the edges start to go dry and golden, and some small bubbles will come through (not as many as your conventional pancakes). LIFE HACK: for perfectly shaped pancakes, put the batter in egg rings inside the pan, and removed the ring after flipping.

6. These pancakes are a bit more flimsy than usual pancakes but it’s not difficult, you just need to get your whole spatula under the pancake. Once your pancakes have cooked on both sides, pop them on a baking tray and keep in the oven until pancakes are ready. This recipe will make 8-10 small pancakes depending on your spoonful size.

7. Serve in pancake stacks, coat in maple syrup, microwaved berry goodness, peanut butter, etc. the options are endless.

ENJOY!