These fluffy gluten-free pancakes are packed with plant-based protein and made with a blend of cassava, chickpea, and almond flour for a soft, slightly nutty flavor. The chickpea flour adds a hearty protein boost, while the cassava flour keeps them light and tender. With over 8 grams of protein per serving, these pancakes are a delicious and nutritious way to start your day. Serve them warm with your favorite toppings like maple syrup, fresh fruit, or a dollop of nut butter for extra richness!
Ingredients
1/2 cup Cassava Flour
1 Cup Chickpea Flour
1/2 Cup Almond Flour
2 Tablespoons Cornstarch (or arrowroot starch) helps with binding
1 Tablespoon Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 Tablespoon Coconut Sugar (or granulated sugar)
3/4 Cup Plant Milk (more as needed for consistency, read below)
1 Tablespoon Apple Cider Vinegar (for fluffiness)
1 Tablespoon Melted Vegan Butter or Coconut Oil
1 tsp Vanilla Extract
1 Flax Egg (1 Tbsp Ground Flax + 3 Tbsp Water, let sit for 5 min)
Instructions
In a mixing bowl, whisk together cassava flour, chickpea flour, almond flour, cornstarch, baking powder, baking soda, salt, and sugar.
In a separate bowl, mix plant milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk effect.
Add the flax egg, melted butter (or coconut oil), and vanilla extract to the dry ingredients bowl, along with the wet ingredients and whisk until smooth. If the batter is too thick, add more plant milk, 1 tbsp at a time, until you get a pourable consistency.
Heat a non-stick pan or griddle over medium heat and lightly grease with vegan butter or coconut oil.
Pour about ¼ cup of batter onto the pan for each pancake. Cook for 2-3 minutes until bubbles form on top and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Serve warm with maple syrup, fresh fruit, or nut butter!
Makes 4 Servings with 8.5 grams of protein
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