Скачать или смотреть Vegan Protein Powder Pancakes | 32G Proteins

A super easy Vegan Protein Pancake ready in 15 minutes for a quick post-workout protein breakfast. These pancakes are also the most fluffy and nourishing pancakes with 6 grams of protein each. Go to the end of the video for the full nutrition panel and calories per serve. If you enjoy this video comment below and activate the caption for more details on the recipe. XOXO Carine

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Ingredients
▢Apple Cider Vinegar - or lemon juice
▢Unsweetened Almond Milk - or non-dairy milk you love
▢ All-Purpose Flour - or white whole-wheat flour
▢ Plant-based Vanilla Protein Powder - pea powder works the best here's the link to the one I use https://amzn.to/4eiM2Ur
▢ Salt
▢ Sugar - we used sugar-free erythritol or coconut sugar
▢ Baking Powder

Instructions
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.
Storage
Store leftovers for up to 4 days in an airtight container in the fridge or freeze and thaw at room temperature the day before serving. Rewarm on a hot pancake griddle or in a bread toaster.

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