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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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Ingredients

35 m servings 131
Original recipe yields 8 servings (8 pancakes)

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • Use apple juice in place of orange juice, if you prefer.

Nutrition Facts


Per Serving: 131 calories; 6.3 14.9 3.8 8 151 Full nutrition

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