If you wake up feeling especially festive, why not add a cheerful twist to your breakfast! Ginger and molasses contribute the classic gingerbread flavor to these filling vegan protein pancakes that are sure to keep you satisfied until lunch. If gingerbread doesn’t appeal to you, give these banana protein pancakes a try!

Ingredients (makes 8 pancakes):

• ½ cup unsweetened apple sauce
• 1 cup non-dairy milk (almond, coconut, rice etc.)
• 2 Tbsp blackstrap molasses
• 1 cup gluten-free all-purpose flour (we used Bob’s Red Mill)
• One scoop Vega Sport Performance Protein, Vanilla
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves
• 1 Tbsp coconut oil
• Optional toppings: banana slices, chopped nuts, maple or agave syrup

Preparation

1. Whisk together non-dairy milk, apple sauce, and molasses. Set aside
2. In a separate bowl, mix remaining dry ingredients
3. Incorporate the dry ingredients into the wet, mix until just combined. Add more non-dairy milk if batter appears too thick
4. Melt coconut oil in a non-stick pan over medium heat, or use a griddle
5. Add a quarter cup of the batter into the pan. Flip once bubbles have formed and popped (approximately 2 minutes per side)
6. Top with fresh fruit, nuts, or syrup and enjoy!

This is an energizing drink I like to enjoy in the winter months - chalk full of antioxidants, chlorophyll, and L-Theanine - and super tasty!  

Blend a teaspoon of 2nd Harvest Matcha powder with a bit of hot water to make a paste.
Add more hot water - about half your cup depending on how much milk you like. v (You could do just hot milk - but that adds to the fat and sugars)
Froth with your matcha whisk.
Top up with Vanilla Coconut Milk (or any milk you like).
Sprinkle with cinnamon or chocolate if you like.
Sweeten if necessary (I don't!)
Enjoy!  

EASY PEAZY!