• 1 cup whole wheat flour
• 1/2 cup oat flour
• 1/4 cup plant-based protein powder
• 1 tablespoon ground flaxseeds
• 1 tablespoon chia seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups almond milk
• 1 tablespoon apple cider vinegar
• 1 ripe banana, mashed
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. Prepare Vegan Buttermilk:

• In a bowl, combine almond milk and apple cider vinegar. Let it sit for 5-10 minutes until it curdles slightly, creating a vegan buttermilk.

1. Mix Dry Ingredients:

• In a large mixing bowl, whisk together whole wheat flour, oat flour, plant-based protein powder, ground flaxseeds, chia seeds, baking powder, baking soda, and a pinch of salt.

1. Combine Wet Ingredients:

• In another bowl, mix the mashed banana, maple syrup, and vanilla extract. Add the vegan buttermilk and stir well.

1. Combine Wet and Dry Ingredients:

• Pour the wet ingredients into the dry ingredients and gently mix until just combined. Please be careful not to overmix; a few lumps are okay.

1. Let the Batter Rest:

• Allow the batter to rest for 5-10 minutes. This helps the flours absorb the liquid and results in fluffier pancakes.

1. Cooking:

• Heat a non-stick pan or griddle over medium heat and lightly grease with coconut oil.
• Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

1. Serve:

• Stack the pancakes and serve with your favorite toppings such as fresh berries, sliced bananas, a drizzle of maple syrup, banana, strawberry and blackberries.
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Enjoy your protein-packed vegan pancakes!

These delicious and nutritious pancakes are not only a treat for your taste buds but also a great way to start your day with a boost of plant-based protein.

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