45gramsof vanilla or plain plant-based protein powder of choice
2 1/2TSPbaking powder
1/2TSPbaking soda
1/2TSPfine sea salt
1TSPcinnamon
1/4TSPnutmeg
2TSPmonk fruit sweetenercan sub in 2 TBSP maple syrup or cane sugar instead
3/4cupsweet potato puree
2TBSPolive oil
1 3/4cupalmond milk
1TSPvanilla extract
For the apple topping:
2medium applesI like using Granny Smith, Pink Lady or McIntosh varieties
1TSPcinnamon
1/4cuppure maple syrup
Instructions
In a large mixing bowl, mix together the water and flaxseed. Set aside.
Peel, core, and dice the apples.
In a medium mixing bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg and monk fruit sweetener.
To the flax egg bowl, whisk in the sweet potato puree, olive oil, almond milk and vanilla.
Add the dry ingredients to the flax bowl and mix just until combined.
Set a large nonstick skillet or griddle over medium heat and coat with cooking spray.
If the batter seems a bit too thick (your protein powder may absorb the liquids more), add in a bit more almond milk, 1 TBSP at a time, until you reach a desired consistency. It will be a thickish pancake batter, but should spread out easily on the skillet like a traditional pancake would.
Scoop the batter onto the skillet, forming as many medium/large sized pancakes you can fit. Cook for 3-5 minutes, until the bottoms are golden and the edges look set.
In a saucepan over medium/low heat, make the apple topping by adding in the apples, cinnamon and maple syrup. Cook for 7 minutes, or until the apples are tender and have soaked up most of the syrup, stirring occasionally.
Flip the pancakes and continue to cook until the pancakes are golden brown, another 3-5 minutes. These pancakes tend to take a bit longer to cook than traditional pancakes, so be sure to leave them on the griddle until they're cooked through. Repeat this process until all the batter is used.
Plate your pancakes and serve them with the apple topping, additional maple syrup and cinnamon. Enjoy!
For leftovers, place the pancakes in an airtight container and use within 5-7 days. If you have any apple topping leftover, store it separately to avoid making the pancakes mushy.
Notes
*One serving also contains 31% recommended DV for calcium, 15% recommended DV for iron, 100% recommended Vitamin A DV, and 8% Vitamin C DV. Talk about pancakes that pack a nutritious punch!