Simple Way to Pressure Canning Diced Tomatoes Raw Pack

Protein-Packed Vegan Pancakes

My husband bought me a big all american pressure canner as a surprise, and now i absolutely can't live without the convenience and deliciousness of canned chicken!chicken and.

Recipe Summary Protein-Packed Vegan Pancakes

Delicious high-protein vegan pancakes. Easy to make and full of flavor. Serve with maple syrup, if desired.

Ingredients | Pressure Canning Diced Tomatoes Raw Pack

1 cup ice cold water

4 tablespoons dry vegan egg replacer (such as VeganEgg®)

1 cup all-purpose flour

1 cup blanched almond flour

4 tablespoons flax seed meal

2 tablespoons white sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 cups almond milk

5 tablespoons vegan butter, or more as needed, divided

2 teaspoons vanilla extract

Directions

Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.

Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.

Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

Info | Pressure Canning Diced Tomatoes Raw Pack

prep: 10 mins cook: 25 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Protein-Packed Vegan Pancakes

Breakfast and Brunch, Pancake Recipes,