Happy Friday Friends! Can you believe that it’s already September!?! Seriously though, where did the summer go! I don’t get me wrong, I love comfy sweaters and pumpkin spice everything, but after fall comes winter. It’s not terribly cold here in Toronto during the winter (compared to other Canadian cities I’ve lived in), but those dreary days get to me (On that note: I have a pretty good regime to keep me going – I’ll have a post about that soon!). Anyways, this is the last long weekend of the summer and I’m definitely ready to get out of the city to spend some time by the lake.
Here’s a NEW breakfast recipe just in time for the long weekend. These Grainless Banana Nut Pancakes with Cacao Syrup are extra fluffy, loaded full of protein and the whole recipe only contains 8 ingredients!!! They’re gluten free, paleo and have a vegan option!
Have a GREAT weekend!
Grainless Banana Nut Pancake Recipe:
Prep time: 5 minutes
Cook time: 5 minutes
Banana Nut Pancakes Ingredients:
- 1 scoop Rootz Nutrition Chocolate Banana Nut Paleo Protein-Superfood powder*
- 2 tbsp tapioca starch
- 2 tbsp almond flour
- 1/2 cup unsweetened almond milk
- 1 egg white **
- ½ tsp baking powder***
Chocolate Syrup Ingredients:
- 3 tbsp syrup
- 1 tbsp cacao powder
- Raw cacao pieces or nibs
- Strawberry slices
- Banana slices
* Ingredient Notes *
*Sub for vegan protein powder of choice
**Sub flax egg – In a small bowl combine 3 tbsp water + 1 tbsp ground flaxseed. Mix well then let sit for 10 minutes. Add to recipe like a normal egg.
*** Add 1 tsp of baking powder if using flax egg
Heat a skillet on medium heat, coated with oil of choice.
In a small mixing bowl combine all pancake ingredients.
Pour approx. 2 tbsp of batter per pancake on the skillet. When the batter begins to bubble flip and cook on the other side for 1-2 minutes until golden. Repeat until all batter is used.
In a small bowl whisk together cacao powder and syrup.
Pour syrup over pancakes and serve.