Vegan Protein Pancakes
Jacinta Radziejewski
8
10 minutes
10 minutes
This recipe from our nutritionist, Jacinta, is a healthy way to start your day. These pancakes are also great as a lunchbox treat!
Ingredients
- 1 cup of oat flour (or any other flour you prefer)
- 1 scoop of vanilla Greenback Protein Powder
1 tablespoon of baking powder
- 1 tablespoon of ground chia seeds
2 tablespoons of water
1 cup of plant-based milk (such as almond, soy, or oat milk)
1 tablespoon of apple cider vinegar or lemon juice
- 1 tablespoon of maple syrup or agave syrup
- 1 teaspoon of vanilla extract
Pinch of salt
Directions
Prepare the chia egg: In a small bowl, mix the ground flaxseed or chia seeds with 2 tablespoons of water.
Let it sit for about 5 minutes until it becomes gel-like.
Mix dry ingredients: In a large bowl, combine the oat flour, vegan protein powder, baking powder, and salt.
Mix wet ingredients: In another bowl, combine the plant-based milk, apple cider vinegar or lemon juice, maple syrup or agave syrup, vanilla extract, and the prepared flax or chia egg.
Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Cook: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes on the other side.
