Vegan almond protein pancakes
Ingredients:
Creates about 6 pancakes
- 100g almond flour
- 15g plain (all-purpose) flour
- 20g chocolate-flavored protein powder
- ½ tsp (2.5g) baking powder
- ½ tsp (1–2g) ground cinnamon
- Pinch of salt
- 1 tbsp (10–15g) brown sugar
- 130ml soya milk
- 1 tsp (5ml) fresh lemon juice
- Coconut oil or vegan butter for cooking
Instructions:
- In a bowl, whisk together the almond flour, plain flour, protein powder, baking powder, cinnamon, salt, and brown sugar.
- Add the soya milk and lemon juice. Stir until smooth. The batter should be thick but pourable—if too thick, add a little more soya milk.
- Heat a non-stick pan over low-medium heat and lightly grease it with coconut oil.
- Spoon about 2 tbsp (30ml) of batter per pancake into the pan and gently spread it out.
- Cook for about 2–3 minutes per side until golden brown.
- Serve with toppings like banana slices, extra cinnamon, or a drizzle of melted dark chocolate!