Vegan Protein Pancakes With Blueberries Food

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.

PROTEIN PANCAKES

Steps:

• In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
• Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
• Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
• Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
• Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.