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Vegan Gluten Free Protein Pancake Recipe
Vegan Gluten Free Protein Pancake Recipe. Add the wet ingredients to the dry. It doesn't get any healthier than that!
In a large bowl, sift together the flour, baking powder, sugar, and salt. Let the batter rest for 5 minutes. I like to pair blanched almond flour with gluten free ap flour because it helps make these vegan protein pancakes a bit fluffier.
Fluffy Vegan Protein Pancakes Serves:
How to make protein pancakes: Set aside for 5 minutes. In another bowl, mix the egg substitute, milk, and oil.
Let The Batter Rest For 5 Minutes.
In separate bowl, whisk together wet ingredients (applesauce, coconut oil, and almond milk). Mash banana in a large bowl. Once you pour batter, add about 1 tablespoon blueberries to top of pancakes.
10 Minutes Ingredients 30 Grams Buckwheat
Mash the bananas and mix the melted oil and vanilla into them. Sift gluten free all purpose flour into a mixing bowl and then add some sugar, baking powder and salt and mix together. Add the water and gently fold together until all the dry ingredients are wetted.
I Used Gluten Free All Purpose Flour For This Recipe Which Works Really Well, But You Can Use Regular If You Are Not Gluten Free.
Prepare a greased pancake griddle or large skillet over medium heat. Measure out dry ingredients and wet ingredient separately then mix together, careful to not overmix. Combine almond flour, oat flour, coconut sugar, salt, and baking powder in a medium bowl.
Add Soy Milk In To The Mixing Bowl (Can Sub For Almond Milk), The Flax Egg And.
Blend all ingredients in a blender for 60 seconds or until fully blended. Stir together and make sure not to overwork it. To soften banana, put it in the microwave for 30 seconds before mashing.
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