How To Make Protein-Packed Vegan Pancakes
These vegan pancakes are a great way to enjoy a classic treat without eggs or dairy, and are protein-rich with flax seed meal for a filling breakfast meal!
Serves:
Ingredients
- 1cupice cold water
- 4tbspdry vegan egg replacer,(such as VeganEgg®)
- 1cupall purpose flour
- 1cupalmond flour,blanched
- 4tbspflax seed meal
- 2tbspwhite sugar
- 2tspbaking powder
- 1tspbaking soda
- 2cupsalmond milk
- 5tbspvegan butter,or more as needed, divided
- 2tspvanilla extract
Instructions
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Combine the ice cold water and vegan egg replacer in a large bowl, then beat with an electric mixer until thick.
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Stir together the all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined.
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Beat the almond milk, 4 tablespoons of vegan butter, and vanilla extract in a third bowl. Add the flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
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Melt 1 tablespoon of vegan butter in a skillet over medium heat. Pour half a cup pancake batter into the pan, then cook until bubbles form on the top and batter is set on the bottom.
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Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.
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Serve warm, and enjoy!
Nutrition
- Calories: 374.91kcal
- Fat: 24.64g
- Saturated Fat: 11.83g
- Trans Fat: 0.03g
- Monounsaturated Fat: 2.89g
- Polyunsaturated Fat: 2.97g
- Carbohydrates: 32.41g
- Fiber: 4.84g
- Sugar: 5.14g
- Protein: 8.06g
- Sodium: 399.50mg
- Calcium: 439.25mg
- Potassium: 270.01mg
- Iron: 2.04mg
- Vitamin C: 0.04mg
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