Easy Vegan Recipe
Protein Powder Pancakes ▢ Apple Cider Vinegar ▢ Almond Milk ▢ All-purpose Flour ▢ Plant-based Protein Powder ▢ Salt ▢ Sugar ▢ Baking Powder
Whisk the almond milk and apple cider vinegar in a mixing bowl and set it aside while measuring the remaining Protein Powder Pancake ingredients.
In another mixing bowl, whisk the dry protein pancake ingredients evenly: flour, protein powder, baking powder, sugar, and salt.
Stir the wet protein pancake ingredients into the bowl with the dry ingredients and start combining them with a whisk until the batter is thick with no lumps.
Warm a pancake griddle or non-stick crepe pan greased with some coconut oil over medium heat to prevent the pancakes from sticking.
Scoop 2 tablespoons of the protein powder pancake batter per pancake on the griddle and spread them in a round shape. You should be able to fit 3 pancakes at once.
Cook the Protein Powder Pancakes for 2 to 3 minutes on low-medium heat until they are dry on the edge, then flip them and cook for an extra minute until they puff.
Serve the fluffy Protein Powder Pancakes with any toppings you love like peanut butter, maple syrup, chia jam, or your favorite chocolate spread.
Prep Time: 3 minutes Cook Time: 12 minutes Makes: 10 Pancakes Calories: 72 kcal per Serving