▢ Apple Cider Vinegar ▢ Almond Milk ▢ All-purpose Flour ▢ Plant-based Vanilla Protein Powder ▢ Salt ▢ Sugar ▢ Baking Powder
In a mixing bowl, whisk almond milk and apple cider vinegar and set aside while measuring the remaining ingredients.
In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, baking powder, sugar, and salt.
Stir the almond milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lump.
Warm a pancake griddle grease with a tiny bit of coconut oil over medium heat to prevent the pancakes from sticking.
Scoop 2 tablespoons of pancakes batter per pancake on the griddle and spread in a round shape.
Cook the Protein Pancakes for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until they puff.
Serve the Vegan Protein Pancakeswith vegan toppings you love like peanut butter, maple syrup, chia jam.
Prep Time: 3 minutes Cook Time: 12 minutes Makes: 10 Pancakes Calories: 72 kcal per Serving