Originally posted 5/8/13

My aunt told me she was enjoying making a recipe for protein pancakes and when I saw the recipe, I immediately knew that this was a recipe in dire need of a make-over. The egg whites, soy milk, protein powder, and artificial sweetener would all be replaced with nutrient dense whole food ingredients. My revision of Diane's pancakes is protein and fiber rich, gluten-free, sustaining, and delicious. These pancakes are so good and easy that they can become part of your weekly culinary routine without hassle or guilt.

DIANE’s PANCAKES:

In a bowl combine:
3 beaten eggs
2-3 C oatmeal (use gluten-free certified oats for gluten-free sensitivity)
2 T ground flax seed
2 T ground chia seed
1 T baking powder

set aside.

In a blender process:
2 T hemp seeds
1/2 C water
1/2 C soaked almonds

Then add to the blender:
1 banana
1 T honey or maple syrup or 2 dates
1/4 tsp sea salt
1 T vanilla

Mix egg oatmeal mixture and almond banana mixture. Mix in any optional add-ins. Wait five minutes for oatmeal to absorb some liquid. Cook pancakes in coconut oil in a frying pan. Wait until pancakes bubble before flipping. Pancakes will keep well for a few days. Store in the refrigerator.

Optional add-ins: sunflower seeds, pumpkin seeds, berries, dried fruit, spirulina.