Description
These Healthy and Fluffy Arbonne Vanilla Protein Pancakes are a delicious and nutritious breakfast option that’s gluten-free and dairy-free. Packed with protein and flavor, they are easy to make and perfect for a satisfying morning meal.
Ingredients
Scale
Dry Ingredients:
- 1 scoop Arbonne Vanilla Protein Powder
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
Wet Ingredients:
- 1 ripe banana
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any milk)
- 1/2 teaspoon vanilla extract
For Cooking:
- coconut oil or nonstick spray
Instructions
- Blend Ingredients: In a blender, combine the protein powder, rolled oats, baking powder, cinnamon, banana, eggs, almond milk, and vanilla extract. Blend until smooth and thick.
- Rest Batter: Let the batter sit for 2–3 minutes to allow the oats to absorb some liquid and thicken slightly.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat, grease with coconut oil or spray. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles form and edges set. Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve: Repeat with remaining batter. Serve warm with berries, almond butter, or maple syrup.
Notes
- You can prep the batter ahead and store it in the fridge for up to 24 hours.
- For extra fluffiness, add 1/4 teaspoon baking soda along with the baking powder.
- These pancakes are gluten-free and dairy-free when made with certified oats and non-dairy milk.
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Sugar: 6g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 140mg
