Protein Pancakes
Ingredients
The batter
-
1 ⅓
cup
plant milk
-
2
teaspoons
apple cider vinegar
-
1
cup
flour
-
⅓
cup
vanilla pea protein powder
-
1
tablespoon
sugar
-
1
tablespoon
baking powder
-
1
teaspoon
cinnamon
-
1
teaspoon
vanilla extract
-
a pinch
salt
For cooking
Instructions
- Make vegan buttermilk by mixing plant milk and apple cider vinegar, then let it sit for 10 minutes.
- In another bowl, whisk together flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt.
- Add vanilla to the plant milk mixture, then gradually whisk in the dry ingredients until just combined.
- Let the batter rest for 5 to 10 minutes.
- Heat a non-stick pan over medium heat and grease it with coconut oil.
- Pour about ⅓ cup of batter for each pancake and cook until bubbles form on the surface (2 to 3 minutes).
- Flip the pancakes and cook for an additional 1 to 2 minutes until cooked through.
Nutrition Facts (estimated)
Servings
3-4 servings
Calories
265
Total fat
3g
Total carbohydrates
42g
Total protein
16g
Sodium
598mg
Cholesterol
0mg
You might also like