A perfect weekend breakfast / brunch.
Nothing is better than a pancake the size of your face – and it’s even better when it’s vegan, gluten-free, & loaded with protein, healthy fat, + superfoods.
It’s like a giant chocolate chip cookie for breakfast with the best berry sauce.
15 minutes | 1 pancake
½ mashed banana
½ cup @traderjoes gluten free flour
1 scoop @gardenoflife vanilla protein powder
¼ cup organic oats
1 tsp cinnamon
handful cacao nibs
1 tsp maca powder
1 tsp baking powder
1 tsp apple cider vinegar
filtered water to desired consistency
coconut oil spray
1/4 cup frozen blueberries
1/4 cup frozen raspberries
Mix all ingredients together. Heat a skillet over medium-high heat. Add coconut oil. Pour batter into skillet and cook evenly on both sides (flip when batter starts to bubble).
For topping: In a small saucepan heat frozen blueberries + frozen raspberries until it forms a sauce.
Top pancakes with topping.
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Krista is a Chicago-based registered dietitian nutritionist, certified health coach, and certified personal trainer offering virtual nutrition coaching using a functional and integrative approach to help you feel vibrant, balanced, and confident. Looking to get your body + brain back?