Protein Pancakes
Prep time
Cook time
Total time
The base of these vegan protein pancakes are the Bob’s Red Mill Paleo pancake mix. This stuff makes fluffy, grain-free pancakes using almond flour, coconut flour, and simple root starches. You could just make the mix on it’s own, and it’s delicious that way, but today, I’m going to load it up with Bob’s Red Mill Vanilla Nutritional Booster for added protein.
Author: The Edgy Veg
Recipe type: Breakfast
Cuisine: vegan
Serves: Makes 4-6 pancakes
Ingredients
- 1 cup Bob’s Red Mill Paleo Pancake Mix
- 1 scoop Bob's Red Mill Vanilla Nutritional Booster
- 1 tbsp Bob's Red Mill Ground Flax Mix with 3 tbsp water
- ¼ cup unsweetened almond milk
- 1 tbsp baking powder
- ¼ tsp cinnamon
- 1 tbsp coconut oil, melted
- 1 ripe banana, peeled and mashed
- Optional toppings: additional sliced bananas, fresh berries, chopped walnuts, shredded or flaked coconut
Instructions
- To cook, preheat a lightly-oiled griddle or non-stick skillet to medium heat.
- In a large bowl, whisk together Paleo Pancake Mix, Vanilla Nutritional Booster, the flax seed mixture, almond milk, baking powder, cinnamon, coconut oil, and mashed banana until smooth. If your batter is looking too thick or dry, add more almond milk 1 tbsp at a time until smooth.
- Scoop ¼ cup of the batter per pancake into the heated and oil skillet or pan. Cook for 3-4 mins or until edges begin to set.
- Flip and cook until golden brown.
- Top with desired garnishes.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2018/03/19/vegan-protein-pancakes-gluten-free-pancakes/