Protein-Packed Vegan Pancakes

Name: Protein-Packed Vegan Pancakes
Total time: 35
Yield: 6
Ingredients: 1 cup ice cold water; 4 tablespoons dry vegan egg replacer (such as VeganEgg®); 1 cup all-purpose flour; 1 cup blanched almond flour; 4 tablespoons flax seed meal; 2 tablespoons white sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 cups almond milk; 5 tablespoons vegan butter, or more as needed, divided; 2 teaspoons vanilla extract

Recipe by Ellie from allrecipes.com

Breakfast 35 Mins.

Ingredients

6 servings

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1 cup ice cold water
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4 tablespoons dry vegan egg replacer (such as VeganEgg®)
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1 cup all-purpose flour
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1 cup blanched almond flour
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4 tablespoons flax seed meal
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2 tablespoons white sugar

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2 teaspoons baking powder
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1 teaspoon baking soda
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2 cups almond milk
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5 tablespoons vegan butter, or more as needed, divided
•

2 teaspoons vanilla extract

Instructions

Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.