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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Banana Protein Pancakes

Banana Protein Pancakes

Mastering a stack of protein pancakes has always been on my recipe todo list. Sure, I've made them before, but always felt like the consistency was a bit off. However, with the first week of 2018, came this glorious creation in the Visual Veg test kitchen, & I am SO excited to share. This recipe makes about 6-7 petit pancakes for a hungry individual. How does the saying go...perfect like a Sunday morning...? YUP ;) 

INGREDIENTS
Dry:
• 1 scoop vegan vanilla protein powder (I used this brand!)
• ¼ cup gluten-free flour (I like this blend)
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon

Wet:
• 1 overripe banana, mashed (the browner the peel, the better the flavor!)
• 3 tablespoons almond milk, unsweetened
• 1 tablespoon lemon juice
• 1 flax egg (can swap with regular egg for non-vegan option) 
• ½ persimmon, finely chopped (this is optional but makes them soo good!)

Toppings (optional):
• maple syrup
• berries
• coconut flakes
• nut buttaaa
• extra cinnamon (ALWAYS!!)

DIRECTIONS
1.
 In a medium bowl, add all dry ingredients. In a smaller bowl, add wet ingredients and whisk briskly. Let wet mixture sit for a few minutes - the almond milk and lemon juice will combine to create a consistency similar to buttermilk. Pour wet ingredients into dry, and mix until batter forms. 

2. Heat non-stick pan on medium/low heat and coat with coconut oil spray or 1 teaspoon melted coconut oil. Pour batter on pan in about ¼ cup portions. Let cook for a minute or two (I find that protein pancakes take a bit longer to cook, and need lower heat than normal ones) then flip carefully with spatula. Cook on the other side for about the same time or shorter. You'll know a pancake is ready if you pat it down gently with the spatula and it doesn't ooze. Repeat until no batter remains! 

3. Top with a variety of goodies (can't go wrong with good ole maple syrup) and enjoy! <3

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