Vegan Protein Pancakes

That actually taste like pancakes! I’ve been working on this recipe for weeks and it’s finally just right. I can’t eat eggs, am not interested in pancakes that taste like banana, needed minimal ingredients, and always prefer something packed with protein. While it was a bit tricky to get the consistency right, I finally figured out the trick—I’ve been eating countless experimental pancakes so you don’t have to.

This makes 6 pancakes, with 10-11 grams of protein each (depends on brand of almond milk used).

Dry Ingredients:

• 2 cups, 1 tbs Bob’s Red Mill high protein oats

• 2.5 tsp grain free baking powder *

• 1/4 tsp salt

Blend these on high until oats are as fine as possible.

Then add wet ingredients and blend again:

• 1 cup almond or oat milk

• 1/4 cup pure maple syrup

• 1 tbs pure vanilla extract

I use avocado and coconut oils for frying.

* Regular baking powder with corn starch produces inferior texture and rise

A waffle note: these are even BETTER as waffles! Just add 2 tbs extra of oats—3.2 minutes in a waffle iron set on medium does the trick.