Ingredients:

1 cup All Purpose Gluten Free Flour (I recommend Bob’s Red Mill)

1 scoop vanilla protein powder (I recommend MRM Veggie Protein)

1/4 cup hemp protein

1/4 cup ground flaxseed

1 banana

2 pasture raised eggs

1 cup oat milk (ingredients: water and oats only)

1 tsp baking soda

Grass Fed Butter

Banana

Raspberries

Blueberries

Directions:

Combine flour, protein powder, hemp protein, flaxseed, banana, eggs, milk, and baking soda together in a food processor. Blend until well combined. Heat a cast iron skillet over medium heat. Heat 1 tsp butter in the pan. Use an ice cream scoop to scoop out batter and poor into skillet. Evenly space pancakes on the skillet so that they don’t combine together. Cook for 1-2 minutes on each side (or until bubbles form at the top). The pancakes should be golden brown on each side. Once cooked, serve on a plate. Top with butter, bananas, and berries to your taste and liking.