Perfectly fluffy and naturally sweetened, these simple plant-powered pancakes are a staple for a weekday treat or chilled weekend brunch from Plenish chef, Eli Brecher (@brechernutrition). A splash of our Almond M*lk adds a nutty taste and boost of protein to keep you Plenished and supercharged for the day!
RECIPE:
1/2 cup Quinola’s Quinoa flour
1/2 cup oats
1/2 tsp baking powder
1 tsp cinnamon
pinch of salt
1/3 cup Plenish Almond M*lk
1 flax egg or regular egg (whisked)
1/2 mashed banana
1/2 tsp oil of choice (plus more for cooking)
METHOD:
1. Mix dry ingredients in one bowl and wet ingredients in a separate bowl (stir well).
2. Combine the wet and dry ingredients together and mix until a smooth batter is formed.
2. Heat oil in a frying pan and add 2 tbsp of batter. After 2 mins, flip and cook on the other side for 1-2 mins. Repeat with the rest of the batter.
3. Add toppings and serve hot.
Pick up your Almond M*lk here!
For more of Eli Brecher plant-based recipes, click here!