Breakfast and Brunch Recipe ⤏ Protein-Packed Vegan Pancakes

Delicious high-protein vegan pancakes. Easy to make and full of flavor. Serve with maple syrup, if desired.

Ingredients

• 1 cup ice cold water
• 4 tablespoons dry vegan egg replacer (such as VeganEgg®)
• 1 cup all-purpose flour
• 1 cup blanched almond flour
• 4 tablespoons flax seed meal
• 2 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups almond milk
• 5 tablespoons vegan butter, or more as needed, divided
• 2 teaspoons vanilla extract

Cooking Directions

1. Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
2. 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. 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.

Nutrition Facts

• calories367.5
• carbohydrateContent34.6 g
• fatContent22.5 g
• fiberContent4.4 g
• proteinContent7.8 g
• saturatedFatContent3.5 g
• sodiumContent527 mg
• sugarContent7.7 g