Amp up your breakfast with these mini vegan and gluten free protein pancakes.  The oat flour, almond flour along with the energy bar are the source of protein in these pancakes.  They are hearty and nutty with a hint of banana flavor from the bars.  You can leave the batter plain or add in your favorite mix ins.  I like to have mine with berries and a side of maple syrup.  
Serves 2-4

Ingredients
1/3 cup gluten free oat flour 
1/3 cup almond flour
1/4 cup brown rice flour
1/4 cup glutinous rice flour
2 tsp coconut sugar
1/4 tsp Kosher salt
2 tsp baking powder
1 banana coffee Active Bean bar, pulverized 
1 chia egg (1 tbsp ground chia seeds, 2 tbsp water)
1 cup unsweetened almond milk mixed with 1 tbsp lemon juice or vinegar
1 tbsp sunflower oil or any vegetable oil

Method
Mix together 1 tbsp ground chia seeds in 2 tbsp water.  Let thicken for 5 minutes. To make oat flour, place gluten free oats into food processor bowl and blend into a powder.  Transfer oat flour into a large bowl.  Break up the bars into smaller pieces and use the same food processor bowl to pulse the bars into small crumbs.  Add the bar crumbs, almond flour, brown rice flour, glutinous rice flour, coconut sugar, salt and baking powder into the oat flour.  Stir to combine.  Add in the chia egg, almond milk and oil. Whisk until until smooth.

Preheat a pan over medium heat for 2-3 minutes and add some sunflower oil, lightly coating the pan.  Use 1 tbsp of dough for each pancake.  I like to use a mini ice cream scooper to portion my batter.  Wait for 1-2 minutes until you see some bubbles on the surface of your pancake.  Flip it and cook it again for 1-2 minutes.  

Top your pancakes with some of your favorite fruit and berries.  Serve with a side of maple syrup.