It’s the most wonderful day of the year!
Yep, Pancake Day is almost upon us once again. Kitchens everywhere will smell of freshly-cooked pancakes and little hands will be sticky with sugar, lemon juice and Nutella!
But if you’re a little bit health-conscious and don’t want to go too nuts on calorific pancakes, then these healthier Maple, Cinnamon and Toasted Walnut Protein Pancakes may just be the perfect option…
I used Sunwarrior Vanilla protein powder mixed with Doves Farm Gluten-Free Self-Raising flour , which made really light, fluffy pancakes as it’s a nice mixture of rice, potato, tapioca, maize & buckwheat, which tend to be easier to digest than regular white flour.
I used unsweetened almond milk as the liquid base, and ground chia seeds helped to thicken it up and hold it all together. A bit of cinnamon and that was it…
Some deliciously warm and toasty walnut pieces, banana slices, another sprinkle of cinnamon and a cheeky drizzle of pure maple syrup finished off this great stack, which took no more than a quarter of an hour to make. No excuses!
Happy Pancake Tuesday š
I would love to know if you get a chance to make these Maple, Cinnamon and Toasted Walnut Protein Pancakes! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello š
- 60g walnut halves
- 625ml (2.5 cups) unsweetened almond milk
- 2 scoops vanilla Sun Warrior Protein Powder or your choice of protein powder
- 2 tsp vanilla extract or vanilla powder
- 2 tbsp ground chia seeds
- 180g (1.5 cups) gluten-free self-raising flour
- virgin coconut oil, to cook
- 1 ripe banana, sliced, to serve
- 1 tbsp pure maple syrup or honey, to serve (optional)
- pinch of cinnamon, to serve
- Preheat the oven to 190C and spread out the walnuts on a small baking tray. Toast for 10-12 minutes, until golden-brown. Remove from the heat and set aside.
- Place the almond milk, protein powder, vanilla extract, ground chia seeds and flour in a blender and combine until a thick batter forms.
- Heat up a little coconut oil in a frying pan over a medium heat until it begins to bubble, then place a tablespoon of batter into the middle of the pan.
- I like to smooth it out to form a neat circle.
- Cook until the edges begin to rise, then flip it over and cook until both sides are golden-brown. They cook very quickly.
- Top with toasted walnut pieces, sliced banana and maple syrup, if using, and serve hot.
- Any leftovers can be stored in an airtight container in the fridge for up to 3 days.