Cinnamon Apple Protein Pancakes

Bring on the protein pancakes!! These are jam-packed with good stuff and I’m not kidding, I ate ONE and I was full. Good thing they are even better toasted the next day. I recently made a huge batch of these and froze them, because they are a perfect meal prep breakfast that can just be popped in the toaster and will keep you full until lunch!

Flax, chia, whole wheat flour and vegan protein powder are just a few of the ingredients that make these so filling and nutritious, but it’s the applesauce and chunks of apple that set them apart. Add some cinnamon, ground ginger and maple syrup and you’re in flavour central!

Cook each pancake on medium-low heat with the lid on for about 5 minutes and then flip and cook for 5 minutes with the lid off.

I use VegiDay Unflavoured, Raw, Organic, Plant Based Protein Powder. The ingredients are as follows: Organic pea protein, organic brown rice protein, organic chia seed, organic quinoa sprout, organic spirulina, organic chlorella and organic pumpkin protein. Sounds great right? Well it is. It’s amaizing. I put this stuff in my smoothies, muffins and pancakes. Check out their website here.

Topped with some more applesauce, caramelized apples and my buckwheat granola, they are perfect for a healthy, protein-packed breakfast! Enjoy!

*makes 6 pancakes

Ingredients:

3/4 cup whole wheat flour

3/4 cup vegan protein powder

1 tbsp baking powder

2 tbsp chia seeds

1 tbsp ground flax

1 tbsp cinnamon

1 cup applesauce

1/2 cup cashew milk

1/2 tsp lemon juice

1 tsp vanilla extract

2 tbsp maple syrup + additional for topping

1/2 cup diced apple (I left skin on, but you can peel if you want)

1 tbsp coconut oil for frying

 Whisk together flour, protein powder, baking powder, flax and chia seeds until combined.

In a separate bowl, whisk together cashew milk, lemon juice, applesauce, vanilla, and coconut sugar.

Pour the wet ingredients into the dry ingredients and combine using a spatula or wooden spoon until just combined. Fold in diced apples. Let the batter rest for 10 minutes.

Heat a non-stick skillet to medium-low heat and add a small amount of coconut oil. Scoop 1/3 cup of batter into the pan per pancake. Cook for 4-5 minutes and flip, cooking for 2-3 minutes on the other side.

Serve with fresh fruit and a drizzle of maple syrup. Enjoy!

*I find that based on my elevation I need more or less liquid in my batter - adjust your liquids accordingly.