Kickstart your mornings with this vegan protein pancakes recipe. Made with just 5 easy ingredients, they have no eggs and no banana in them, yet are so thick and fluffy!
In a small bowl, whisk together the dry ingredients. In a separate bowl, whisk together the milk and apple cider vinegar and let it sit for 5 minutes, to curdle.
Combine the wet and dry ingredients and mix until a smooth batter remains.
Add oil to non-stick pan and place it over medium heat. Once hot, pour scant 1/4 cup portions of the batter and then cover the pan. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and cover again for a minute. Repeat until all the batter is used up.
Serve the pancakes immediately.
Notes
* Increase to 2/3 cup for over 20 grams of protein per serving. TO STORE: Make a double batch of protein pancakes and store leftovers in a sealable container or covered, for up to 1 week. Batch cook these pancakes to have breakfast sorted for the week!TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.TO MAKE AHEAD: Do not prepare the pancake batter in advance, as it will thicken up and be difficult to work with. Instead, make the pancakes and reheat them when ready to enjoy. TO REHEAT: Microwave for 10-20 seconds, until warm.