1 cup rolled oats 2 large eggs OR
substitute flax eggs for vegan alternative
(For 1 flax egg, mix 1 tbsp. ground flax and 2 ½ tbsp. of water in bowl. Set aside for 10 minutes to thicken. Proceed to use as egg substitute.)
1 tsp. baking powder 1 ½ tsp. cinnamon ¾ cup almond milk Pinch of salt ½ tsp. coconut oil ½ scoop Kaizen® Naturals™ Vegan Protein Chocolate
1. Add all ingredients, except the coconut oil to a blender and mix until a smooth batter is formed.
2. Warm coconut oil in a frying pan on medium heat.
3. Ladle pancake mix into frying pan to form pancake. Cook for 2-3 minutes on each side.
4. Add toppings of choice and enjoy!
1-2 tsp. maple syrup (if you like your pancakes a little on the sweeter side!)
Serves 2 people (makes 7-8 small pancakes).
Recipe and image courtesy of Zakiya Lalani.