Fluffy Protein Pancakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix ground flaxseed in a small bowl with water and let sit for about 10 minutes. These will thicken and serve as your “eggs” in the meal. Set aside.

Step 2

Add the oat flour, cinnamon, hemp protein powder, baking powder, baking soda, and salt together in a large mixing bowl. Combine well with a fork or whisk to create uniform consistency of the dry ingredients.

Step 3

In a separate bowl, add the prepared flax eggs, almond milk, melted coconut oil, and vanilla extract. Whisk ingredients together and then slowly pour into the large mixing bowl with the dry ingredients. Let the batter sit 1-2 minutes to thicken.

Step 4

Heat a large non-stick skillet over medium heat for about 1-2 minutes. When the pan is hot and evenly heated, add coconut oil and spread evenly on the surface.

Step 5

Once coconut oil is melted and evenly distributed, scoop about 1/4 cup of batter into the skillet. Repeat until 3-4 pancakes are on the skillet’s surface (depending on skillet size).

Step 6

Cook the pancakes for about 1-2 minutes until tiny holes form on the pancakes and the edges become more defined.

Step 7

Flip pancakes and cook the other side for 1-2 minutes more minutes, until golden brown. Place cooked pancakes on a plate and repeat until all batter is used.

Step 8

Drizzle oil in the pan before placing fresh batter down for the next round.

Step 9

To finish, top with your favorite plant based toppings. Our favorites are natural almond butter, pumpkin seeds, chopped apples, and a dollop of coconut whipped cream. You can also use a drizzle of pure maple syrup for added sweetness, if desired.

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