Classic pancakes with a refined sugar free, vegan twist.
100g Oat or buckwheat flour if gluten-free
1.5 cup plant-based milk of choice
3 tablespoons Noode protein powder
2 tablespoons of maple syrup
1 teaspoon baking powder
Peanut butter sauce
2 tablespoons Peanut butter
1 tablespoon maple syrup
½ cup plant-based milk
Mix the dry ingredients together in a bowl.
Add the maple syrup or sweetener of choice, then slowly add the plant milk, mixing until “just mixed.” It should be a little lumpy and quite thick. Add a little extra water if needed.
Cook in a hot non-stick pan until bubbles appear in the center of each pancake. Flip and cook for a few more minutes.
Mix the peanut butter sauce ingredients together, slice the banana and serve!