Protein Packed Pancakes (Gluten Free, Soy Free, Vegan)
- Xpress Kulture
- Feb 16, 2019
- 1 min read
They may not be the fluffiest of pancakes, but made with nut flours and nut milks, they sure do taste great and keep you going strong way past lunch!
Ingredients
3/4 C coconut flour
1/2 C almond flour
1/2 C brown rice flour
2 Tbsp evaporated sugarcane juice, coconut sugar or date sugar
2 1/2 C coconut milk, full fat (if you don't have full fat coconut milk, just add 3 Tbsp of extra virgin coconut oil to whatever nut milk you do use)
Directions
Heat pan over medium heat
Mix the dry ingredients in a bowl and make a well in the center
Add coconut milk and incorporate well
The batter will be thick
Once the pan is hot enough, spoon the batter onto the pan
Because it's thick, the batter won't run out into a circle on it's own
You must shape the pancakes into circles yourself with the spatula after spooning the batter onto the hot pan
You should have around a dozen pancakes or so, depending on the size
You can top your pancakes off with sliced almonds, berries, and maple syrup, or just eat them plain. They are delicious and satisfying.
Leave us a comment. We'd love to hear about how your pancakes turned out or about any substitutes you made and how that tasted.
Click on the heart below and subscribe to stay up to date with Macon Vegans.
תגובות