the picky eater
Made with whole foods
10 grams of protein per serving!
Super fluffy pancakes
Best vegan protein pancakes recipe ever!
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 ingredients into a high-speed food processor and blend until smooth. Allow the pancake batter to sit for 10 minutes before using.
Heat a pan over medium heat and spray with olive oil. When hot, add ¼ cup of batter to the skillet and cook until bubbles begin to appear.
Turn the pancake over & cook for 3-4 minute. Repeat with the remaining batter and place them on a wire rack.
Serve these healthy protein pancakes topped with coconut yogurt, crushed walnuts, sliced bananas, and a drizzle of maple syrup.
Use a ¼ cup to measure out the batter to ensure consistency and even sized pancakes.