Vegan Protein Sheet Pancakes
Ingredients
Dry
- 340g plain, all purpose flour
- 120g Garden of Life Raw Organic Vegan Vanilla Protein
- 1/2 tsp cinnamon
- Pinch fine salt
- 3 tbsp baking powder
Wet
- 600ml dairy free milk of choice
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 4 tbsp maple syrup (or liquid sweetener of choice)
- 4 tbsp neutral oil, or melted vegan butter or coconut oil
- Handful vegan dark chocolate (chopped or chocolate chips)
- Handful strawberries, sliced
- Handful blueberries
- Handful raspberries
Preparation
Preheat the oven to 190C and grease a 9-11” baking sheet.
Stir the oat milk and apple cider vinegar in a jug or bowl and set aside to bubble up while you prepare the rest.
In a large bowl, stir together the dry ingredients until well combined.
Then add the wet ingredients, including the milk and vinegar mixture and whisk until combined (the bubbles that appear are good!) do not over mix!
Pour into the baking sheet and spread out, then place in the oven for 5 minutes before removing and topping with the chocolate and berries (this prevents them sinking to the bottom).
Place in the oven to bake for 25-30 minutes until the top is golden brown and a skewer comes out clean.
Let it cool for a while before slicing and serving with butter, maple syrup, or any toppings of your choice! Enjoy.
