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.
We just sent you an email. Please click the link in the email to confirm your subscription!
OKSubscriptions powered by Strikingly