We love making pancakes into an every day healthy choice for breakfast.

For this recipe, Stephanie Labile @sweetorganicliving brought together ZEGO’s Double Protein Oats and banana for a hearty and delicious, fluffy stack that is aimed to please.

To make these gluten-free pancakes even healthier, try using fruit for your juicy flavor and minimize your syrup.

And, if you want to up the protein, add 1T of our Plant Protein powder. You’ll need to add a bit more oat milk for moisture.

photo by @sweetorganicliving

photo by @sweetorganicliving

Ingredients

2 Heaping Cups ZEGO Double Protein Oats

1 Small Ripe Banana

1 Egg

1 Cup Oat Milk

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Honey

1 Teaspoon Vanilla

Method

1. Grind ZEGO’s gluten-free oats in a food processor or high speed blender until they have a flour-like consistency.
2. Add in the rest of the ingredients.
3. Blend just until combined. Scrape sides and pulse a couple of times if needed. Over-blending with baking powder and soda in the batter can lead to explosive results if you are using a Nutri Bullet-style blender. If using one, we recommend blending to combine without the baking soda and powder first. Then add the other two ingredients and blend a few more seconds.
4. Let the batter rest for 5+ minutes to thicken.
5. Heat a skillet on medium-low. Add oil or butter to prevent sticking.
6. Pour 1/4 cup of batter per pancake onto the skillet.
7. When the batter bubbles, flip over the pancakes and heat until bottom is golden brown.