Step 1

In a medium bowl or measuring cup, stir together the almond milk, apple cider vinegar, and oil. Set aside.

Step 2

In a large bowl, whisk together the flour, protein powder, baking soda, and baking powder.

Step 3

Pour the wet ingredients into the dry ingredients, stirring until just combined – a few lumps are okay. Be careful not to over mix the batter or your pancakes will be tough.

Step 4

Heat a nonstick griddle or well-seasoned cast-iron skillet over medium heat. Once hot, grease the pan. Pour 1/4 cup batter onto the pan and cook until bubbles form, about 3 minutes. Then flip the pancakes and cook until golden brown on the other side, about 2-3 minutes. Repeat with the remaining batter.

Step 5

This recipe yields about 12 small pancakes. Serve with fresh fruit, vegan butter, and maple syrup.