YOUR SOLIN GENERATED RECIPE
Fluffy Almond Flour Vegan Pancakes
Griddle-cooked almond flour pancakes infused with vanilla protein and cinnamon for a golden, pillowy texture that melts in your mouth.
INGREDIENTS
0.4 cup Almond flour
1.5 scoop Vegan vanilla protein powder
1 tbsp Ground flaxseed
0.5 cup Unsweetened almond milk
1 tsp Baking powder
0.5 tsp Ground cinnamon
0.25 tsp Sea salt
0.5 tsp Vanilla extract
1 tsp Coconut oil
3 tbsp Water
PREPARATION
In a small bowl, whisk the ground flaxseed with water and let it sit for 5 minutes until it thickens into a gel.
In a large mixing bowl, whisk together the almond flour, vegan protein powder, baking powder, cinnamon, and sea salt.
Add the almond milk, vanilla extract, and flax gel to the dry ingredients, stirring until a thick batter forms.
Heat the coconut oil in a non-stick skillet or griddle over medium-low heat.
Scoop approximately 2 tablespoons of batter per pancake onto the skillet, flattening slightly with the back of the spoon.
Cook for 3-4 minutes until bubbles form on the edges, then carefully flip and cook for another 2 minutes until golden brown.