These Blueberry Vegan Protein Pancakes aren’t just for the weekend! They’re made in the blender, which means less time from start to breakfast. (gluten-free)
1 cup non-dairy milk or water, plus more if desired
1/2 cup Bob’s Red Mill Vanilla Protein Powder Nutritional Booster
1/2 cup unsweetened applesauce (can sub mashed bananas or pumpkin puree)
1 tablespoon flax meal
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon almond extract (optional)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup blueberries
Maple syrup or peanut butter, for topping
Instructions
Preheat a medium skillet or griddle over medium heat. Lightly grease with cooking spray.
In a blender or food processor, add all ingredients except the blueberries. Blend until completely smooth, adding more liquid if desired for thinner pancakes.
Let the batter sit for 5 minutes.
Add blueberries; stir to incorporate evenly.
Use about 2 tablespoons of batter to form each pancake. Cook on one side until bubbles begin to form, about 3-5 minutes. Flip and cook about 3-5 more minutes.
Serve with a drizzle of maple syrup and peanut butter, and top with extra blueberries!