Protein vegan pancakes

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 168.5

Total Fat: 7.6 g
Cholesterol: 0.0 mg
Sodium: 276.0 mg
Total Carbs: 16.5 g
Dietary Fiber: 2.5 g
Protein: 7.3 g

View full nutritional breakdown of Protein vegan pancakes calories by ingredient

Introduction

Optional add nuts or blue berries. You may omit the coconut oil to reduce calories. Optional add nuts or blue berries. You may omit the coconut oil to reduce calories.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 6

Ingredients

3/4 cup Bob's Red Mill Organic Spelt Flour

1 serving Protein Powder- Soy-Trader Darwin's- 2 Scoops

2 tsp Baking Powder

1/4 tsp Salt

1 cup Milk, Soy, Organic, Unsweetened, SILK

1 tbsp Flax Seed Meal (ground flax)

1 tsp Apple Cider Vinegar

1/2 tsp Vanilla Extract

2.5 tbsp Coconut Oil

2 tbsp Turbinado Sugar

1/4 cup (8 fl oz) Water, tap

Tips

May add chopped nuts or blueberries

Directions

Heat pan on medium heat. Combine milk, water, flax seed and vinegar and whisk until foamy. Let sit for 5 minutes. Combine flour, protein powder, baking powder, salt and sugar. Add 2 tbsp of melted coconut oil to wet mixture. Make a well in center of dry ingredients and beat in wet ingredients until well combine.
Use the remaining oil to cook the pancakes until golden brown.

Serving Size: 6 pancakes