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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These protein-packed vegan pancakes are made with vital wheat gluten, making them fluffy and satisfying. Perfect for a hearty breakfast or post-workout meal, these pancakes are as nutritious as they are delicious!
Ingredients
Directions
In a small bowl, combine the flaxseed meal and water. Stir and let it sit for about 5 minutes to thicken; this will act as your egg substitute.
In a large mixing bowl, whisk together the vital wheat gluten, baking powder, cinnamon, and salt.
In another bowl, combine the almond milk, maple syrup, vanilla extract, and the prepared flaxseed mixture. Mix well.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and add a tablespoon of cooking oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Conclusion
Tips:Serve your pancakes with fresh fruit, a drizzle of maple syrup, or a dollop of coconut yogurt for added flavor. You can also mix in some vegan chocolate chips or nuts into the batter for extra texture. Store any leftovers in the refrigerator for up to 3 days, or freeze them for later use. Just reheat in the toaster or microwave before serving!
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