Ingredients

• 120 grams gluten free oat flour

• 65 grams Vanilla Protein Powder

• 1 tsp Baking Powder

• 1 tbsp Ground Flax Seed

• 1/8 tsp Sea Salt

• 1 Banana (medium, mashed)

• 300 milliliters Soy Milk

• 1 1/2 tsps Extra Virgin Olive Oil

• 1 tbsp Maple Syrup (optional)

  41g of protein per serving (3 pancakes)

Method

1. In a mixing bowl, combine the flour, protein powder, baking powder, flax seed, and salt.

2. Add the mashed banana and milk to the bowl. Stir until well combined.

3. Heat a large non-stick skillet over medium heat and lightly grease with oil. Scoop 1/4 cup

of batter at a time into the pan and cook until bubbles start to form. Flip and cook for

another one to two minutes. Repeat with the remaining batter.

4. Divide onto plates and top with maple syrup, if desired. Enjoy!