YIELD: about 13 pancakes
In a blender, blend the oats, baking powder, salt, flaxseed meal, cinnamon, pumpkin pie spice and protein powder until the oats turn to a fine powder and everything is well combined.
Remove the dry ingredients into a small bowl, then add the banana, pumpkin puree, vanilla extract, eggs and egg whites to the now empty blender and blend until well combined.
Add the dry ingredients to the wet ingredients in the blender and blend until very, very smooth.
To cook the banana protein pancakes, heat a skillet or griddle over medium heat and melt a little coconut oil, butter or whatever fat you wish.
Pour 1/4 of a cup of the batter onto the hot griddle. I pour from the blender, into a 1/4 measuring cup, then onto the pan.
Cook the pancake for 2-4 minutes, until the edges begin to turn from a shiny to a dull and bubbles appear in the center of that pancake.
Flip using a spatula and cook an additional 2-3 minutes, or until brown and cooked through.
We like to top ours with sliced bananas, chocolate chips and real maple syrup.
This recipe was adapted from the original by asweetpeachef.com.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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