Pancakes aren’t just for Sunday mornings. With this recipe you can have fluffy chocolate pancakes, in 15 minutes flat, any day of the week.
Ingredients
- 1 serving Chocolate Vega® Clean Protein
- ¾ cup gluten free oats
- ¼ cup gluten-free all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ¼ cup applesauce
- 1 Tbsp sugar
- 2 Tbsp + 1 tsp coconut oil
- 1 cup Silk® Unsweetened Almondmilk (option to use chocolate almond milk instead)
- Topping:
Coconut oil
Maple syrup
- ½ chopped apple
- Chopped nuts (like walnuts, pecans)
Preparation
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In a blender, blend oats and Vega® Clean Protein until combined into a fine flour.
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Place flour in bowl. Mix in gluten-free all-purpose flour, baking powder, cinnamon, salt and sugar.
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In a separate bowl, combine apple sauce, almond milk and 2 tablespoons coconut oil.
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Add wet to dry, careful not to over mix (small lumps are ok).
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Set mix aside to allow baking powder to create air bubbles, for fluffier pancakes.
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Heat pan on medium heat. Splash water on pan, if it sizzles, the pan is hot enough.
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Drop 1/2 teaspoon coconut oil on pan and spread.
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Drop spoonful of batter, cooking 3 to 4 pancakes at a time.
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Cook until batter covered in bubbles, once bubbles start to burst and edges dry, flip.
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Flip, cook for 2 to 3 minutes.
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Repeat with remaining oil and batter.
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Top with chopped apple, coconut oil and maple syrup.
