Name: Protein-Packed Vegan Pancakes
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Ice cold water - 1 cup; Dry vegan egg replacer (such as VeganEgg®) - 4 tablespoons; All-purpose flour - 1 cup; Blanched almond flour - 1 cup; Flax seed meal - 4 tablespoons; White sugar - 2 tablespoons; Baking powder - 2 teaspoons; Baking soda - 1 teaspoon; Almond milk - 2 cups; Vegan butter, or more as needed, divided - 5 tablespoons; Vanilla extract - 2 teaspoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Protein-Packed Vegan Pancakes

1. Ice cold water - 1 cup

2. Dry vegan egg replacer (such as VeganEgg®) - 4 tablespoons

3. All-purpose flour - 1 cup

4. Blanched almond flour - 1 cup

5. Flax seed meal - 4 tablespoons

6. White sugar - 2 tablespoons

7. Baking powder - 2 teaspoons

8. Baking soda - 1 teaspoon

9. Almond milk - 2 cups

10. Vegan butter, or more as needed, divided - 5 tablespoons

11. Vanilla extract - 2 teaspoons

How to cook deliciously - Protein-Packed Vegan Pancakes

1. Stage

Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.

2. Stage

Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.

3. Stage

Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.