Blueberry Vegan Protein Pancakes
Ingredients
-
1
cup
gluten free oat flour
-
⅓
cup
plant-based protein powder
-
1–3
Tablespoons
sweetener or sugar substitute
-
2
teaspoons
baking powder
-
¾
teaspoon
baking soda
-
1 to 1 ¼
cups
non dairy milk, cold
-
1
Tablespoon
apple cider vinegar
-
½ to ⅔
cup
blueberries (or other fresh fruit of choice)
-
1
Tablespoon
coconut oil (or butter, if tolerated)
Instructions
- Whisk together the dry ingredients in a medium bowl.
- In a smaller bowl, whisk the cold non-dairy milk and apple cider vinegar and let it curdle.
- Combine the milk mixture with the dry ingredients and mix gently to avoid overmixing.
- Let the batter rest for 5 minutes while heating a griddle over low to medium heat and greasing it.
- Pour the batter onto the hot griddle and sprinkle blueberries on top once bubbles form.
- Flip the pancakes after cooking for 2-3 minutes and cook until golden on the other side.
- Serve warm with additional berries and maple syrup.
Nutrition Facts (estimated)
Servings
5-7 pancakes
Calories
116
Total fat
4g
Total carbohydrates
13.3g
Total protein
7g
Sodium
206.9mg
Cholesterol
0mg
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