Protein Banana Oat Pancakes

Perfect for those who want to upgrade their morning ritual without the chalky aftertaste or artificial sweeteners found in modern protein powders. This recipe leverages the neutral, clean profile of pure Andean Chocho to transform a family-favorite breakfast into a high-performance meal. By combining whole-food protein with complex carbohydrates, you get a steady release of energy and superior satiety that keeps you fueled until your next meal.

Instructions:

1. Prepare the Liquid Base: In a high-speed blender, combine the banana, egg (or flax egg), and your choice of nut milk. Blend on medium speed until the mixture is completely liquefied and aerated; this creates the lift needed for fluffy pancakes.

2. Incorporate the Dry Ingredients: Add the oat flour and two scoops of the pure plant-based protein. Pulse until just combined. Using a blender for this step ensures the natural fibers are finely milled into the batter, preventing the "gritty" texture often associated with gluten-free recipes.

3. Rest the Batter: Let the mixture sit for about 2–3 minutes. This crucial step allows the natural fibers and the egg to hydrate, resulting in a thicker batter that holds its shape better on the griddle.

4. Cook to Perfection: Heat a non-stick skillet over medium-low heat. Pour small circles of batter and cook for 2–3 minutes per side. Look for small bubbles on the surface before flipping; the golden-brown color indicates that the complex carbohydrates have caramelized perfectly, locking in the moisture.

Cooking Time:

• Prep time: 5 minutes

• Total time: 12 minutes

Servings: This recipe serves 1 person as a complete meal replacement or breakfast fuel.