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Blender Protein Griddle Cakes - Vegan and Gluten Free

Blender Protein Griddle Cakes  - Vegan and Gluten Free

These easy to make, protein packed griddle cakes have a fluffy egg-y texture. Add sweet chocolate and fruit toppings for the perfect Sunday Morning treat!

Makes generous servings for 2 people. The size of cakes is up to you. Make ‘em mini or make ‘em large.

Half a block of tofu (5x4x2 inch square)

1/2 a ripe yellow banana 

1 scoop of plan based vanilla protein powder 

2 Tablespoons of flax meal

1 teaspoon of baking soda 

1 teaspoon of baking powder 

½ cup of gluten free oats

1 cup of flax milk or and non-dairy milk - This will be added ½ cup at a time. 

The following spices can be adjusted to taste or exchanged for others. You are the Chef.

1 teaspoon of cinnamon

1 teaspoon of nutmeg 

1 teaspoon of liquid stevia 

1 teaspoon of vanilla extract

Toppings - Chef’s choice

I topped with Mykonos vegan butter, cacao nibs, blueberries, and organic maple syrup. 

Add all ingredients to a blender except oats and ½ cup of flax milk. Start blender on slow and turn up as ingredients start to combine. 

If the batter is too thick, start adding the remaining flax milk. You want the consistency to be thick but pourable like cake batter. Keep blending until very smooth. 

Add the oats. Start blending on low and slowly work your way up to high. You may need to add more flax milk to maintain pourable consistency. 

Taste. Does it need more spices, more sweetener. Add to taste and give a quick blend. (If you need to thicken, add more oats to thin add more mylk)  

After blended till smooth let batter sit for 10 to 20 minutes. This allows the flax and oats to start binding all the ingredients together. 

Heat skillet to medium heat. I greased the pan with butter flavored coconut oil. I like the creamy fatty flavor this oil ads to the cakes. You can use oil of your choice. 

Feel free to make the cakes any size you prefer. You may want to start off with a small cake to test the heat of the pan. Plop 2-3 tablespoons of batter on the greased skillet. Cover. Wait a few minutes and check progress. If the edges of the cake are golden brown. This may be a sign to flip. The cake should be golden brown on the bottom and it is ready to flip. Finish the second side with no cover. 

Put cooked cake on a pan or cookie sheet in a 250 degree oven to keep warm while you cook the remaining batter. You may be able to cook more than one cake at a time depending on the size of your pan.

Continue grilling cakes till the batter is gone.

Remove cooked cakes from the warm oven and plate with your choice of toppings.


Tell me how yours turned out below. Did you make any adjustments? Did you try different flavors? How did they turn out?

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