Vegan Pancakes for Two
Ingredients
- 1 banana
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 cup organic whole grain buckwheat flour
- 1-2 scoops vegan cinnamon bun protein powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- approximately 2 cups almond milk or water
- blueberries
Toppings
- blueberries
- coconut flakes
- raw creamy almond butter
Preparation
Mix 1 tablespoon ground flaxseed with 3 tablespoons water to make a flax egg and refrigerate for 10 minutes.
Mash the banana.
In a bowl, combine the dry ingredients: buckwheat flour, baking powder, cinnamon, and protein powder.
In another bowl, mix the wet ingredients: mashed banana, flax egg, and almond milk.
Combine the wet and dry mixtures to form a batter.
Heat a non-stick pan or griddle over medium heat.
Pour batter onto the pan to form pancakes and add blueberries to each one while cooking.
Cook until bubbles form on the surface, then flip and cook the other side until golden.
Serve the pancakes topped with additional blueberries, coconut flakes, and raw creamy almond butter.
