The Best Protein Pancakes
Any life or meal plan that doesn't involve pancakes is one I want NOTHING to do with. They're a staple for me, and when you make them like this, there's no reason they can't be a regular occurrence.
1/4 cup flour of choice (I honestly used regular old white all-purpose here)
1 scoop or 1/3 cup vegan protein (I use Sprouts brand vegan vanilla or Shakeology)
1/2 cup non dairy milk of choice (I used Silk brand soy)Pinch of himilayan pink salt
Teaspoon of cinnamon1 tsp apple cider vinegar
1/4-1/2 tsp baking powder (depending on altitude--if you live way up high like me, I alway cut back, but if you're at sea level you can use the full 1/2 tsp).
1 tsp coconut oil
Syrup or agave
Stir together your dry ingredients in a medium bowl. Pour milk into a measuring cup and add to it the tsp of vinegar. Let this sit for 5-7 minutes--this is the magic step that WAY increases the fluffiness. While it sits, let your skillet heat up to HOT--where water skitters on it. Add a teaspoon of coconut oil to the pan right before you're ready to cook.
Combine milk into dry, and stir in 1/3 cup of frozen or fresh blueberries. Ladel batter onto hot skillet. I make this into 3 moderate sized cakes. Let them bubble, flip to the other side, and let brown up.
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