Instructions
4 cups old-fashioned oats (2 cups finely blended, 2 cups whole)
2 scoops flavorless protein
½ cup chia/flax seed
1 tsp. baking powder
2 T. cinnamon
4 bananas, mashed
1 T. vanilla
2 cups almond milk (or milk of choice)
Notes
Combine dry ingredients. Add bananas and vanilla. Slowly add milk until reaching desired consistency, about 2 cups. Coat pan with cooking spray and cook pancakes on low to medium.
JOCELYNE’S NOTE: I always add some chocolate chips!
Source
RECIPE by Monique Lamoureux-Morando and Jocelyne Lamoureux-Davidson, North Dakota’s first Olympic gold medalists
