Ingredients
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- 1 cup gluten-free all purpose flour
- 2 tbsp gluten-free, plant-based vanilla protein powder
- 1/2 tsp cinnamon
- 1.5 tbsp baking powder
- 2 tbsp flaxseed meal
- pinch salt
- 1.5 cup oat milk (or other plant-based milk)
- 1 tsp apple cider vinegar
- 2 tbsp coconut oil, melted
Instructions
- In a medium bowl, whisk together all the dry ingredients
- Melt your coconut oil
- Add the wet ingredients to the dry mixture, lightly stir the batter (DON’T OVER MIX!)
- Let the batter rest for a about 5 minutes while you warm up your skillet
- Heat your skillet/electric griddle to 300 degrees (medium heat)
- ** I like to use an electric griddle so I can make my pancakes all at the same time and they are pretty cheap, I recommend investing in one 🙂
- Spray your griddle/cast iron/skillet with non-stick spray (I use coconut oil spray)
- Using a 1/4 cup measuring cup, place batter on your griddle/ in your skillet and cook over medium-low heat until you start to see bubbles form on the top
- Once the bubbles form, and the underside starts to turn golden, flip and cook for an additional couple of minutes. If they are browning too quickly turn down the heat
- ** don’t flatten the pancakes with your spatula
- Serve with plant-based butter and pure maple syrup
Notes
** best enjoyed right away but you may store them in your fridge to reheat and eat the next day
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 8 pancakes