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Do you dream of pancakes? I sure do! My mom craved them when she was pregnant with me, so I have essentially loved them since conception. Finding a clean, gluten free,vegan pancake recipe has not been easy. I have tried all the boxes and recipes with no luck. Awhile ago I found an amazing mix, but it was quickly discontinued, I shed a few tears over that one. I recently found a banana pancake recipe that was almost perfect. The ratio of ingredients wasn’t perfect, so I set out to perfect it. I added a few more ingredients, and now it is perfect!

I have been making these pancakes for my family every Sunday for a month. While laying in bed during a marathon nursing session I had a bright idea; juice plus frosting! Stay with me here, the vanilla juice plus already tastes like vanilla cake batter. What if I whisk it together with vanilla soymilk to drizzle on top of the pancakes? Guess what……it worked! I can’t wait to make it again and drizzle it on top of my skinny brownies!


Banana Oatmeal Pancakes


3 ripe bananas

2 cups old fashion oats

1/2 tsp vanilla extract

1/2 cup almond milk

1/2 tsp baking soda and powder

dash sea salt and cinnamon


Directions:

Add all of the ingredients into a high speed blender. Cook them over medium heat in a non stick pan. When the edges of the pancakes begin to bubble, flip them. Top with bananas, peanut butter, maple syrup and my new skinny frosting!

BONUS RECIPE: Skinny Frosting

Combine 1/4 cup of vanilla juice plus protein powder and 2 tb vanilla soymilk. Whisk until combined. You can add more or less soymilk depending on how thin you want your frosting.