Fluffy Vegan Cinnamon Protein Pancakes

50 kcal per

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the flax eggs: In a small bowl, combine the ground flaxseed and water. Let it sit for about 5 minutes until it forms a gel-like consistency.

Step 2

Mix the dry ingredients: In a separate bowl, whisk together the protein powder, baking powder, baking soda, cinnamon, and rolled oats (if using).

Step 3

Mix the wet ingredients: In another bowl, combine the almond milk, flax eggs, pumpkin puree, vanilla extract, and apple cider vinegar.

Step 4

Combine wet and dry ingredients: Gently mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can make the pancakes dense.

Step 5

Heat the pan: Preheat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.

Step 6

Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and fluffy.

Step 7

Serve: Enjoy your fluffy pancakes warm with your favorite vegan toppings like fresh fruit, a drizzle of maple syrup, or a sprinkle of cinnamon.