Protein pancakes

Name: Protein pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 5 min
Yield: Serves 3

Prep

15 min

Cook

5 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

5 min

Serves

Skill

Almond Milks Breakfast So Good Almond and Coconut Milks Low in Sugar Low in Sodium Gluten Free

Filled with protein, these buckwheat pancakes are an awesome gluten free breakfast option. Made using So Good™ High Protein Almond Milk, they are dairy free and super healthy. Ready in just under 20 min these vegan pancakes are something the whole family can love.

Ingredients

1 cup So Good High Protein Almond Milk
1 tsp pure vanilla extract
1 tsp apple cider vinegar
1 cup buckwheat flour
2 tsp baking powder
2 tbsp coconut sugar
1 tsp ground cinnamon
¼ tsp sea salt

Nutrition per serving

Weight, measurement and temperature conversions

954 kJ

energy kj

9 g

protein

0.5 g

saturated fat

37 g

carbohydrate

7 g

sugars

442 mg

sodium

Method

In a mixing bowl, combine the almond milk, vanilla extract and apple cider vinegar. Whisk well.
Add in the flour, baking powder, coconut sugar, cinnamon and sea salt. Whisk until you reach a smooth batter.
Lightly grease a non-stick frying pan over medium heat. Pour 1⁄4 - 1/3 cup of the batter into the pan to form each pancake. Cook for 2-3 minutes or until golden underneath and bubbles form on top. Flip pancakes and cook on the other side for another 1-2 minutes.
Transfer onto a plate and top with fresh bananas, berries and a drizzle of maple syrup.

1 cup So Good High Protein Almond Milk
1 tsp pure vanilla extract
1 tsp apple cider vinegar
1 cup buckwheat flour
2 tsp baking powder
2 tbsp coconut sugar
1 tsp ground cinnamon
¼ tsp sea salt