With a busy schedule, eating healthy can sometimes be very difficult. We take advantage of convenience stores and their unhealthy but easy snacks, then feel sluggish, tired and guilty after the sugar high has worn off. Being a pancake lover, I’ve often thought how awesome and easy it would be to bring protein pancakes along as snacks during the day, but individual pancakes take so long to cook! These tasty flatbreads are essentially a baked pancake – super easy to make in large batches and the perfect snack to grab when you go out. Loaded with plant-based fiber, protein and healthy carbs, they’ll keep you satisfied during a mid-afternoon slump. If I’m home, I love warming them up and slathering on a layer of Crazy Richard’s 100% naturalcrunchy peanut butter for an extra dose of delicious and filling nutrients.
½ cup Crazy Richard’s PurePBPowder
1/3 cup Garbanzo bean flour
2 scoops MRM Vanilla VeggieElite Protein
1 tsp baking soda
1 tsp baking powder
1 ripe banana, mashed
½ cup plant based milk (I used Karma Vanilla Flax Milk + Protein)
1 tsp vanilla extract
1 tsp banana extract
Preheat your oven to 375F.
For thicker flatbreads, grease a 9×9 inch brownie pan, For thinner flatbreads, use a 9×13 pan.
Sift the PurePB powder, Garbanzo bean flour, MRM vanilla protein, baking soda and baking powder into a mixing bowl, then whisk to combine.
Mash your banana, then add it into the dry ingredients with the milk, vanilla extract and banana extract.
Whisk until a thick but pourable batter forms.
Pour into your greased brownie pan and spread out evenly to coat the entire bottom.
Bake until the top has browned, about 15-20 minutes, then place under a broiler at 500F for 2-3 minutes until the top browns to a slight crisp.
BE SURE to watch the entire time, as they can burn easily.
Remove from the oven and let cool for 10 minutes, then carefully slice into squares or bars.
I used a 9×13 pan and cut the flatbreads into 24 square pieces.
Nutrition per square: