Vegan Protein Pancakes
Makes 6-7 Pancakes
3/4 cup spelt flour
1 tbsp baking powder
1/4 tsp sea salt
1 scoop vegan protein powder
1 tbsp flaxseed meal
1 tsp apple cider vinegar
1 tbsp coconut sugar
1 tsp vanilla extract
3/4 – 1 cup oat milk or plant milk of choice
3/4 banana, mashed
1/4 cup vegan dark chocolate chips
For Greasing the Skillet:
Coconut oil spray or vegan butter
1/4 banana, sliced
Berries of choice
In a large mixing bowl, add the flour, baking powder, protein powder and sea salt together. Whisk until well combined.
Mash the banana in a separate bowl and mix together with all the wet ingredients.
Add the dry ingredients to the wet ingredients and mix until a batter forms. It doesn’t need to be perfectly smooth. Stir in the chocolate chips if you re using any. To make the batter thinner, add in another tablespoon of plant milk. Do not overmix.
Heat a large non-stick skillet over medium heat for about 1-2 minutes. Then spray with coconut oil or spread with vegan butter and coat evenly.
Scoop 1/4 cup of batter into the skillet to form pancake circles. I usually cook three at a time.
When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. If you find that pancakes are browning too quickly then you need to lower the heat a bit.
Repeat with more oil and remaining batter. Makes 6-7 pancakes total.
Serve pancakes with the remaining sliced banana, berries and maple syrup for drizzling.
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