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!


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)⁣


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!