A quick, filling breakfast made in a blender, with two plant protein powders for a nutty flavour.
Ingredients (makes about 8 small pancakes)
- 1 ripe banana
- 50g rolled oats
- 20g Organic Hemp Seed Protein Powder
- 20g Organic Cashew Nut Protein Powder
- 1 tsp baking powder
- 120ml plant milk
- Pinch of salt
- Oil for the pan
Method
- Blend the banana, oats, both protein powders, baking powder, milk and salt until smooth. Leave to rest for 5 minutes; it will thicken.
- Heat a lightly oiled non-stick pan over a medium heat.
- Pour in small rounds of batter and cook for 2 to 3 minutes, until bubbles form, then flip and cook for 1 to 2 minutes more.
- Serve with fruit, nut butter and maple syrup.
Tip
If the batter is too thick, add a splash more milk. For a thinner crepe style, add 3 to 4 tbsp.
About the protein powders
Hemp protein is earthy and nutty, with 50g of protein per 100g. Cashew protein is milder, with 35.3g of protein per 100g. Both are single-ingredient powders. Read our guide to hemp and cashew protein.
Cashew protein may contain traces of tree nuts and sesame seeds.
