High Protein Vegan Dutch Breakfast Pancakes
Ingredients
- 70g plain flour
- 30g myvegan salted caramel soy isolate
- 180ml unsweetened almond milk
- 1/4 tsp baking powder
- Cinnamon
- Icing sugar (for topping)
- jimjams_spreads (for topping)
Preparation
Mix all of the ingredients together in a bowl.
Preheat a mini cupcake maker or preheat your oven to 180°C (350°F).
If using a mini cupcake maker, follow its instructions for baking. If using the oven, grease mini molds and distribute the batter evenly among them.
Bake for 15 minutes or until the pancakes are cooked through and golden.
Remove from the cupcake maker or oven and let them cool slightly.
Top the pancakes with icing sugar and jimjams_spreads.
