Inspired by Dietitian Rachel Dickens’ favourite breakfast, we decided to make our own four ingredient pancakes.
These easy pancakes are gluten-free, protein-rich, and full of sweet Vanilla Maple flavour. When served with a little nut butter, they make for a nourishing, stick-to-your-ribs breakfast or snack. We suggest you make a big batch and store the extras in your freezer for easy grab-and-go snacking throughout the week - your future self will thank you!
Recipe makes about 12 small pancakes. Store in a freezer-safe container or bag, and reheat in the toaster.
½ carton of Rumble Vanilla Maple
2 cups of rolled oats
Mash the banana in a medium bowl, then stir in the eggs, Rumble Vanilla Maple, and oats. Melt a knob of butter, coconut oil, or cooking oil in a skillet or pan over medium-low heat. Spoon your mixture into small pancakes in the skillet, patting the mixture down as needed. Cook for a few minutes, until the edges of the pancakes firm up, and the underside is golden brown. Flip and cook a few minutes more. Serve with nut butter, fruit, yogurt, or any other desired toppings.
Each pancake contains approximately 80 calories, 3.6 grams of protein, 2 grams of fat, 1.8 grams of fibre, and 1.8 grams of sugar.