Not as sweet as “regular” pancakes, these fluffy little treats are almost good for you, with extra protein in every bite. I like mine with maple syrup, but a little faux cream cheese and jam would be like visiting your childhood!
2 TBLSP unsweetened apple sauce
4 TBLSP almond milk (or any non-dairy milk that suits you)
½ TBLSP blackstrap molasses
¼ cup all-purpose flour (you can use a gluten-free flour too)
¼ scoop protein powder (I like Raw Protein plain from Garden Up, but a vanilla version would be nice too)
A pinch of baking powder
A pinch of baking soda
A sprinkle of cinnamon
A sprinkle of ground ginger
A sprinkle of ground cloves
½ TBLSP coconut oil (or other oil that suits you)
Topping Thoughts: Banana slices, clementine segments, chopped nuts, maple syrup, agave nectar, peanut butter, strawberries, blueberries, marmalade, jam, etc.
- Whisk the apple sauce, milk, and molasses together in a small bowl.
- In a separate bowl, mix the dry ingredients (up to but not including the coconut oil).
- Add the dry ingredients to the wet, mixing until just barely combined. If the batter seems too thick, add more milk.
- Heat the coconut oil in a non-stick pan over medium heat.
- Add half of the batter to the pan in a nice blop. I like to flatten it with the back of a spoon to make a four-inch pancake, but you probably have your own methods. Once bubbles form and pop (in about 2 minutes), flip the pancake over and cook for about 2 minutes on the other side, until brown and lovely. It will be quite dark.
- When the second side matches the first, remove it to your serving dish.
- Repeat with the other half of the batter.
- Top with fresh fruit, nuts, syrup—whatever you can imagine!