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Protein pancakes

Serves: 3
Prep: 15
Cook: 5

    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 

    Method

    1. Step 1

      In a mixing bowl, combine the almond milk, vanilla extract and apple cider vinegar. Whisk well. 

    2. Step 2

      Add in the flour, baking powder, coconut sugar, cinnamon and sea salt. Whisk until you reach a smooth batter. 

    3. Step 3

      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.

    4. Step 4

      Transfer onto a plate and top with fresh bananas, berries and a drizzle of maple syrup.

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