Easy vegan protein pancakes are light, and fluffy, and use just a few simple ingredients.
This recipe is ready in less than 30 minutes, customizable, and simple to make gluten-free.
In a large mixing bowl or in the bowl of a food processor, whisk together the almond milk and apple cider vinegar. Set aside for 5 minutes.
Add all remaining wet and dry ingredients into a high-speed food processor and blend until smooth.
Allow the vegan protein pancake mix to sit for 10 minutes before using.
Heat a non-stick pan over medium heat and lightly spray with olive oil. When the pan is hot, add ¼ cup of batter to the skillet and cook until bubbles begin to appear.
Turn these fluffy pancakes over and continue to cook for 3-4 minutes, or until cooked through. Repeat with the remaining batter and place them on a wire rack.