Vegan Protein Pancakes With Apple Syrup Food

EASY VEGAN PROTEIN PANCAKES

Steps:

• In a large bowl, combine the dry ingredients.
• Add the maple syrup, if using. Mix well.
• Slowly add the milk, stirring until the mixture is thick. Add more liquid until the batter is pourable.
• Add coconut flakes, raisins, or other mix-ins, if using. Stir well.
• In a large pan over medium-low heat, melt 1 tablespoon vegan butter. Scoop 1/3 cups of batter onto the pan. Cook for 2 to 3 minutes on each side or until light golden brown. Repeat with the remaining batter.
• Serve immediately with vegan butter, maple syrup, or fruit.

THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY

Steps:

• In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
• In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
• Pour the liquid mixture into the dry mixture and whisk until smooth.
• Let batter rest for 5 minutes.
• Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
• When the top begins to bubble, flip the pancake and cook until golden.
• Serve warm with maple syrup.
• Enjoy!

VEGAN PROTEIN PANCAKES

Steps:

• 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. It should be pretty thick, and that's normal.
• Warm a pancake griddle greased with a tiny bit of coconut oil over medium heat.
• Scoop 2 tablespoons of pancakes batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk.
• Cook the pancake for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until it puffs.
• Cool down on a wire rack and cook the remaining batter.
• Serve with vegan toppings you love like peanut butter, maple syrup, chia jam.

VEGAN PANCAKES

Steps:

• In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
• Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in 1/3 cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.
• Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.