Protein-Packed Vegan Pancakes recipe
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Ingredients
- 1 cup ice cold water 4 tablespoons dry vegan egg replacer (such as VeganEgg®) 1 cup all-purpose flour 1 cup blanched almond flour 4 tablespoons flax seed meal 2 tablespoons white sugar 2 teaspoons baking powder 1 teaspoon baking soda 2 cups almond milk 5 tablespoons vegan butter, or more as needed, divided 2 teaspoons vanilla extract
Nutrition Info
- 367.5 caloriescarbohydrate: 34.6 gcholesterol: : -fat: 22.5 gfiber: 4.4 gprotein: 7.8 gsaturatedFat: 3.5 gservingSize: -sodium: 527 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Protein-Packed Vegan Pancakes
Directions
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Combine ice cold water and vegan egg replacer in a large bowl, beat with an electric mixer until thick.
Stir 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.
Melt 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.