If you guys have been watching my Instagram stories, you'll know I've been making these pancakes on repeat. I am all about the easy and filling breakfast life right now with a newborn and a toddler running around. These pancakes fit the bill and taste like dessert. They are so quick and easy to make, you just throw everything into the blender. Everly loves helping me make them, probably because she knows she gets to eat them after. I made two variations of these pancakes, one with spinach and one without. They taste basically identical, so if you have spinach on hand throw it in! Ups the nutrient content and makes them a fun green color for your kids. Check out the last picture to see what they look like with spinach!
The best way to make these pancakes is using a 1/4 cup measuring cup and keeping them on the smaller side. They'll get nice and golden brown and stay soft and pillowy on the inside. They are so filling and satisfying that I could seriously eat these pancakes for every meal. They are gluten and grain free and can easily be made dairy free! Check out the recipe below, and tag me in a picture on Instagram if you make them.
Blueberry Banana Protein Pancakes
Makes: 6 small pancakes
Time: 15 minutes
1/4 cup vanilla protein powder (use vegan for dairy free)
1 medium ripe banana
2.5 tbs almond milk
1 tbs flaxseed
1 tbs coconut flour
1/4 - 1/2 cup frozen blueberries
optional: big handful of spinach
Place all of the ingredients except blueberries into a high speed blender and blend until you reach a smooth consistency.
Heat a non-stick skillet over medium heat and spray with coconut oil cooking spray.
Using a 1/4 cup measuring cup, scoop two pancakes onto the pan at a time (or however many you have room for).
Drop a few blueberries into the top of each pancake.
Cook the pancake until golden brown on each side, approximately 2 minutes/side.
Stack them up and serve with your favorite toppings. I love them as is, but they are amazing with yogurt, granola, nut butter, honey, maple syrup or more fruit!