serves
4
prep time
10 minutes
cooking time
5 minutes
protein
10g
fat
3g
carbs
19g
calories
150
| ½ Cup | Rolled Oats |
| 1 Cup | Milk of Choice |
| 1 Scoop | Macro Mike Birthday Cake Almond Protein |
| 1/2 | Banana |
| Fresh beetroot (as little or as much as you like this makes the pancakes pink!) |
| Toppings | |
|---|---|
| ½ | Banana |
| Fresh Strawberries | |
| Maple Syrup | |
-
Blend all ingredients until smooth
-
In a pan on low heat, drizzle some olive oil. Using a 1/4 cup, evenly divide your mixture (if your pan isn’t big enough, you may have to do two batches)
-
Let the first side of the pancake cook until golden and the top starts to cook.
-
Flip your pancakes and cook the second side. (Note: Because these are vegan & gluten free they will be softer on the inside than regular pancakes)
-
Serve on your favourite plate & top with banana, fresh strawberries and maple syrup! I also added some edible
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