Fluffy Vegan Protein Pancakes

Name: Fluffy Vegan Protein Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 1/2 cups unsweetened almond milk (sub any plant based milk); 1 teaspoon apple cider vinegar (sub lemon juice); 1 tablespoon canola oil + extra oil for greasing the pan; (150g) 1 1/4 cup all purpose flour; (30g) 5 tablespoons vanilla protein powder*; 1/2 teaspoon baking soda; 2 teaspoons baking powder

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 12

Author : Mimi

vegan pancakes vegan protein pancakes vegan protein powder

Ingredients

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1 1/2 cups unsweetened almond milk (sub any plant based milk)1 teaspoon apple cider vinegar (sub lemon juice)1 tablespoon canola oil + extra oil for greasing the pan(150 grams) 1 1/4 cup all purpose flour(30 grams) 5 tablespoons vanilla protein powder*1/2 teaspoon baking soda2 teaspoons baking powder

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Instructions

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Step 1

In a medium bowl or measuring cup, stir together the almond milk, apple cider vinegar, and oil. Set aside.

Step 2

In a large bowl, whisk together the flour, protein powder, baking soda, and baking powder.

Step 3

Pour the wet ingredients into the dry ingredients, stirring until just combined – a few lumps are okay. Be careful not to over mix the batter or your pancakes will be tough.

Step 4

Heat a nonstick griddle or well-seasoned cast-iron skillet over medium heat. Once hot, grease the pan. Pour 1/4 cup batter onto the pan and cook until bubbles form, about 3 minutes. Then flip the pancakes and cook until golden brown on the other side, about 2-3 minutes. Repeat with the remaining batter.

Step 5

This recipe yields about 12 small pancakes. Serve with fresh fruit, vegan butter, and maple syrup.