Protein-Packed Vegan Pancakes
Delicious high-protein vegan pancakes. Easy to make and full of flavor. Serve with maple syrup, if desired.
- Serves: 6 persons
- 1cup ice cold water
- 4tablespoons dry vegan egg replacer (such as VeganEgg®)
- 1cup all-purpose flour
- 1cup blanched almond flour
- 4tablespoons flax seed meal
- 2tablespoons white sugar
- 2teaspoons baking powder
- 1teaspoon baking soda
- 2cups almond milk
- 5tablespoons vegan butter, or more as needed, divided
- 2teaspoons vanilla extract
Step 1Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
Step 2Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
Step 3Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.