Gnarly Vegan Protein Pancakes

We love this recipe as it includes a good source of complex carbohydrates as well as a whopping 20g of protein per serving, making it a great recovery breakfast following a long day in the hills or a hard gym session.


Ingredients (makes 2 x 6-8″ pancakes)
1/2 cup rolled oats
1/2 cup nut milk (we used unsweetened original almond milk)
1 scoop Gnarly Vegan Vanilla protein
1/2 banana
1/4 tsp baking powder
1/8 tsp baking soda
Choose your favorite add ins: Blueberries, banana slices, chocolate chips
Top with your favorite ProBar nut butter!  Our favorite is the Koka Moka.


Heat a frying pan on medium low and lightly coat with your favorite oil; we used coconut oil.  Put all ingredients in a blender and blend until smooth, about 60 seconds.  If batter seems too thick, slowly add more nut milk by the Tablespoon.  Pour batter into pan and drop in your favorite pancake add in.  Once the edges of the pancake have firmed up, flip it and allow the other side to cook.
Macros (2 pancakes): 358cal, 55g carbs, 8g fat, 20g protein, 11g sugar
Shannon O'Grady

Shannon O'Grady

Shannon O’Grady is the CPO & COO for Gnarly Nutrition. She has her doctorate in Biology from the University of Utah, and through research in nutritional physiology and her own obsession with sports nutrition, ended up at Gnarly Nutrition.

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