What We're Cooking This Weekend

Gluten-Free Vanilla Pancakes with Protein Flax

FROM: @healthylittlevittles, www.healthylittlevittles.com

WHY WE LOVE IT: For when you want a comforting Sunday morning breakfast without feeling like you cheated yourself.

TOTAL TIME: Prep: 10 Minutes, Cook: 10 Minutes

TOTAL INGREDIENTS: 8 plus salt

MAKE IT FOR: Your next brunch party or your pre-workout meal.

SPECIAL NOTE: They taste best right away but you can store them in the fridge and enjoy them the next day! You can buy pure maple syrup here. (If you need to start prep the day before or order ingredients online, we will let you know that here. Otherwise, assume the dish can be shopped, prepped and served the same day with readily available ingredients.)

HealthyLittleVittles

Ingredients

1 cup gluten-free all-purpose flour
2 tbsp gluten-free, plant-based vanilla protein powder
1/2 tsp cinnamon
1.5 tbsp baking powder
2 tbsp flaxseed meal
pinch salt
1.5 cup oat milk (or other plant-based milk)
1 tsp apple cider vinegar
2 tbsp coconut oil, melted

Instructions

In a medium bowl, whisk together all the dry ingredients
Melt your coconut oil
Add the wet ingredients to the dry mixture, lightly stir the batter (DON'T OVER MIX!)
Let the batter rest for about 5 minutes while you warm up your skillet
Heat your skillet/electric griddle to 300 degrees (medium heat)
** I like to use an electric griddle so I can make my pancakes all at the same time and they are pretty cheap, I recommend investing in one :)
Spray your griddle/cast iron/skillet with non-stick spray (I use coconut oil spray)
Using a 1/4 cup measuring cup, place batter on your griddle/ in your skillet and cook over medium-low heat until you start to see bubbles form on the top
Once the bubbles form and the underside starts to turn golden, flip and cook for an additional couple of minutes. If they are browning too quickly turn down the heat
** don't flatten the pancakes with your spatula
Serve with plant-based butter and pure maple syrup