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the edgy veg vegan protein pancakes | gluten free pancakes gingerbread espresso martini recipe vegan pain au chocolat recipe beyond meat meatballs recipe

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www.theedgyveg.com

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Prep Time: 5

Cook Time: 4

Total: 9

Servings: 5

Author : The Edgy Veg

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup Bob’s Red Mill Paleo Pancake Mix1 scoop Bob's Red Mill Vanilla Nutritional Booster1 tbsp Bob's Red Mill Ground Flax Mix with 3 tbsp water¼ cup unsweetened almond milk1 tbsp baking powder¼ tsp cinnamon1 tbsp coconut oil, melted1 ripe banana, peeled and mashedOptional toppings: additional sliced bananas, fresh berries, chopped walnuts, shredded or flaked coconut

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Instructions

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Step 1

To cook, preheat a lightly-oiled griddle or non-stick skillet to medium heat.

Step 2

In a large bowl, whisk together Paleo Pancake Mix, Vanilla Nutritional Booster, the flax seed mixture, almond milk, baking powder, cinnamon, coconut oil, and mashed banana until smooth. If your batter is looking too thick or dry, add more almond milk 1 tbsp at a time until smooth.

Step 3

Scoop ¼ cup of the batter per pancake into the heated and oil skillet or pan. Cook for 3-4 mins or until edges begin to set.

Step 4

Flip and cook until golden brown.

Step 5

Top with desired garnishes.