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.
Price per Serving
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
Macronutrients
Micronutrients
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