Gluten-Free Organic Chocho Protein Pancakes

These fluffy, gluten-free pancakes feature Mikuna Chocho Superfood Protein for a regenerative, plant-based breakfast packed with protein and fiber. Made with organic ingredients and oat flour for a gluten-free twist, they’re perfect for a wholesome, delicious start to your day.

Ingredients (Makes 8–10 pancakes, Serves 2–3)

• Mikuna Chocho Superfood Protein: 1/3 cup (about 2 scoops)
• Organic oat flour: 1 cup (certified gluten-free)
• Organic baking powder: 2 tsp
• Organic ground cinnamon: 1/2 tsp
• Organic salt: 1/4 tsp
• Organic almond milk: 1 cup (or other organic non-dairy milk)
• Organic ripe banana: 1, mashed (about 1/2 cup)
• Organic maple syrup: 2 tbsp (plus extra for serving)
• Organic vanilla extract: 1 tsp
• Organic coconut oil: 1 tbsp, melted (plus extra for cooking)
• Organic fresh blueberries + raspberries: 1/2 cup (optional, for mixing in or topping)
• Organic chopped walnuts: 1/4 cup (optional, for topping)

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the Mikuna Chocho Plant Protein, organic gluten-free oat flour, organic baking powder, organic ground cinnamon, and organic salt until well combined.
2. Combine Wet Ingredients: In a separate bowl, mix the mashed organic banana, organic almond milk, organic maple syrup, organic vanilla extract, and melted organic coconut oil until smooth.
3. Form Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes fluffy. If using organic blueberries, fold them into the batter now. The batter should be thick but pourable; add 1–2 tbsp more almond milk if too thick.
4. Heat Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with organic coconut oil.
5. Cook Pancakes: Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
6. Serve: Stack pancakes on plates and top with organic maple syrup, organic fresh blueberries, and organic chopped walnuts, if desired. Serve warm.

Tips

• Ensure oat flour is certified gluten-free to avoid cross-contamination.
• Let the batter rest for 5 minutes before cooking for extra fluffiness.
• Swap organic banana for organic applesauce for a different flavor profile.
• Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a toaster or skillet.
• For extra protein, add an additional tablespoon of Mikuna Chocho protein to the batter.