I managed to whip up these easy peanut butter protein pancakes last week before my little family’s world was turned upside down by Sunday.
Today is my birthday. I turned 35. I am celebrating it with a heart half heavy and half full. Three days ago we received a phone call that my mother in law passed away suddenly and tragically at the young age of 67. My poor husband was on Vancouver-Tel Aviv flight 15 hours later. My heart is breaking for him and his sister but I can’t even imagine their pain.
I do not mean to make this post heavy but it is hard to write about peanut butter protein pancakes when life is still half a blur…
Although I didn’t have a close relationship with my mother in law due to the fact we simply lived on different continents, she was an amazing human being. She was a woman with a big heart who wished only well upon everyone. Her heart was so kind despite a very hard life. She owned so little and yet was willing to give everything to her kids. She was beautiful. She raised 2 amazing children one of whom I was lucky to get as a husband. The best husband I could have ever dreamed of. Nobody in my immediate family has or ever had a husband like mine!!!
So, that is the part where my heart is half full. On Sunday we have realized more than ever how all we have is each other. We are so blessed to have each other. And how more important than ever we have to be healthy and take care of ourselves. To treat our bodies as a temple for the sake of our kids and each other. Because all we have is each other.
So, August has always been an eventful month for us. First was my birthday. Then the date me and Alex met. Then we had our first child in August. Now we have a memory of Alex’s mom. Followed by our wedding anniversary in early September. Not to mention the peak of summer holidays and majority of friends having birthdays. Seems like a peak of life.
I was so blessed the day before Alex left our dear friends from Calgary have arrived to visit for a week. So, I am not alone. Far from alone. Jenn is like a sister to me. A sister I never had…All I ever knew was a half-sister who always judged me by the fact that I was a daughter of someone she hated thus I was labelled and completely ignored by her all my life. A sister is not who is related to you by blood but who has a heart full of love for you because every human being deserves to be loved.
Overall, I am so blessed with women in my life. My mom is the sweetest. I have girlfriends I might not see often and we live far part but when we meet it feels like we have never been apart and we are here for each other no matter what.
My amazing sister in law who is my sister, literally. My heart breaks for this little sweet woman who at such young age have buried all of her older generation…
But life goes on. We have each other. I can’t wait to embrace my husband on Friday night and help him move on. In this new chapter of life. Life goes on with our boys, with us, with many more happy times as a family and only the best memories of my mother in law. Rest in peace, beautiful Raisa. We love you forever in our hearts…
I don’t think I have much to say today about protein pancakes. My eyes are too wet to see the screen but … these peanut butter protein pancakes are made with plant based (vegan) protein powder, banana, peanut butter, quick or rolled oats and an egg. They are also any kind of added sugar free. I made 3 batches and froze quite a bit of pancakes for easy breakfasts. I feel super lazy to cook in the mornings.
Peanut Butter Protein Pancakes
Peanut Butter Protein Pancakes – easy protein pancake recipe with banana, oatmeal and plant based protein powder.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes
- 1 large egg
- 1/4 cup peanut butter (I use organic)
- 1 large over ripen (brownish) banana (frozen OK)
- 1/2 cup any milk (I used almond unsweetened)
- 1/4 cup quick or rolled oats (use certified gluten free for GF version)
- 2 scoops (46 g) plant-based protein powder (I used Orgain vanilla)
- 2 tsp baking powder, aluminum free
- Coconut or avocado oil, for frying
- In a blender or food processor, add all ingredients and process until smooth.
- Preheat large cast iron skillet on low-medium heat and swirl oil to coat. Pour batter into 3 large pancakes and cook for about 3-5 minutes or until batter on top won’t be as jiggly, flip and cook for another 3-5 minutes. Make another batch. Double or triple the recipe to freeze. Serve hot with desired toppings.
Store: Refrigerate in a glass airtight container for up to 5 days or freeze for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.