Superhero Muscle Cakes (Protein Pancakes)

Ingredients:

2 cups gluten-free oat flour
1 cup chickpea flour
1 1/2 cups pea protein powder (or any plant-based protein powder)
2 tablespoons ground flaxseeds (mixed with 6 tablespoons water, let sit for 5 minutes to gel)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups unsweetened almond milk (or any plant-based milk)
2 tablespoons apple cider vinegar (helps with rising)
2 teaspoons vanilla extract
4 tablespoons maple syrup (or any liquid sweetener)
2 ripe bananas, mashed (adds sweetness and binds the batter)

Optional Add-ins:

Instructions:

Prepare the Flax Egg: In a small bowl, combine ground flaxseeds and water. Let it sit for about 5 minutes until it forms a gel-like consistency.
Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed banana, almond milk, apple cider vinegar, vanilla extract, and maple syrup.
Combine Dry Ingredients: In another bowl, mix the oat flour, chickpea flour, pea protein powder, baking powder, baking soda, and salt.
Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick but pourable. If it's too thick, add a little more almond milk.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges start to look set, then flip and cook for another 2-3 minutes until golden brown.
Serve: Serve warm with your favorite toppings such as fresh fruit, a drizzle of maple syrup, or a dollop of coconut yogurt.

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