Vegan Protein Pancakes
These light and fluffy vegan protein pancakes are a wholesome and plant-based way to start your day. Made with gluten-free oat flour and plant protein, they offer a perfect texture with just the right touch of sweetness from maple syrup. They are incredibly easy to whip up and even better when topped with fresh seasonal fruit.
Instructions
- 1
In a large bowl, whisk together the oat flour (1.25 cup), plant protein (0.25 cup), baking powder (2 tsp), baking soda (0.25 tsp), and salt (1 pinch).
- 2
Add the cashew milk (1 cup), maple syrup (2.5 tbsp), and apple cider vinegar (1 tsp) to the dry ingredients and whisk until a smooth batter forms with no clumps.
- 3
Heat a frying pan over medium-high heat with avocado oil (1 tbsp).
- 4
Pour 0.25 cup of batter into the hot pan. Cook for 2 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown on both sides.
- 5
Repeat the process until all batter is used and serve with fresh fruits or extra syrup.
Nutrition Facts
Per portion