Name: Fluffy Vegan Griddle Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.25 cup spelt flour; 30 gram vanilla pea protein powder; 1 teaspoon baking soda; 0.25 teaspoon sea salt; 1 cup unsweetened soy milk; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; 1.5 tablespoon hemp hearts; 1 teaspoon avocado oil; 1 tablespoon pure maple syrup

Nutrition

Per serving

493 calories

Protein: 40g; 32% of calories
Carbs: 43g; 34% of calories
Fat: 19g; 34% of calories

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the unsweetened soy milk and apple cider vinegar; let it sit for 5 minutes to curdle into a vegan buttermilk.
In a large mixing bowl, sift together the spelt flour, vanilla pea protein powder, baking soda, and sea salt until well combined.
Pour the buttermilk mixture and vanilla extract into the dry ingredients, whisking gently until just combined; do not overmix, as small lumps are fine.
Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with avocado oil.
Pour approximately 0.25 cup of batter for each pancake onto the hot griddle, cooking until bubbles form on the surface and the edges are set.
Flip the cakes carefully and cook for another 2 minutes until golden brown and cooked through.
Serve the warm griddle cakes topped with hemp hearts and a drizzle of pure maple syrup.

Nutrition

Ingredients

Instructions

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