Vegan Protein Pancakes
These vegan protein pancakes are made with a combination of almond flour, oat flour, and flax giving these pancakes added protein and they just happen to be gluten-free too!
- 1/2 cup blanched almond flour
- 1 cup oat flour
- 1 tbsp coconut sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp flax
- 2 tbsp water
- 3/4 cup unsweetened soy milk or dairy free milk of choice
- 1 tsp vanilla extract
- 1 tsp coconut oil
In a small bowl combine ground flax with water. Whisk to combine and let sit for 5 minutes.
Combine almond flour, oat flour, sugar, salt, and baking powder in a medium size bowl.
Add flax egg, soy milk, and vanilla extract to dry ingredients. Stir to combine.
Heat skillet on medium. Add 1 tsp of coconut oil to pan. Swirl to spread oil evenly. Add about 1/4-1/3 of a cup of batter per pancake. You may need to gently spread the batter with the back of a spoon or measuring cup.
Cook until batter begins to bubble, then flip. About 3-4 minutes per side depending on the heat of your pan.
*Nutrition facts calculated without maple syrup.
- Almond flour is delicate. Take care when flipping. I cook 1-2 pancakes in a pan at a time so that I have enough room to gently lift and flip the pancake without it breaking.
- If you don't have oat flour ground gluten-free oats in your food processor.
Serving: 6g | Calories: 159kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 119mg | Fiber: 4g | Sugar: 2g | Vitamin A: 75IU | Calcium: 223mg | Iron: 2mg