Vegan Protein Pancakes with Apple Syrup
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"These were inspired by a secret recipe for pancakes from a breakfast restaurant. I made the 'apple syrup' because I grew tired of maple syrup. I like to change up the types of fruit and nuts in this recipe, too. Be careful if you're cooking for more than 2 people, though; I cook for just my husband and myself and this recipe only makes 8 small pancakes."
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Ingredients35 m servings 131 cals
Original recipe yields 8 servings (8 pancakes)
- Combine apple, orange juice to cover, butter, sucralose, allspice, and candied ginger in a small saucepan and bring to a boil. Reduce heat to simmer and let the syrup cook until pancakes are ready to serve.
- Mix granola, soy milk, egg substitute, flour, applesauce, almonds, blueberries, wheat germ, vanilla extract, sucralose, cinnamon, baking soda, and baking powder together in a bowl to make the batter.
- Heat a nonstick griddle over medium-low heat. Spoon about 1/4 cup of the batter onto the griddle and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer pancake to a plate and cover to keep warm. Repeat with remaining batter. Serve with apple syrup.
- Cook's Note:
- Use apple juice in place of orange juice, if you prefer.
Per Serving: 131 calories; 6.3 g fat; 14.9 g carbohydrates; 3.8 g protein; 8 mg cholesterol; 151 mg sodium. Full nutrition