Vegan Protein Pancakes With Spinach and Chia

These nutrient-packed flapjacks tailored from The Vegucated Household Desk cookbook aren’t solely common with youngsters, however will rapidly turn into a breakfast favourite of yours as properly. High with a dollop of nut butter (or a little bit vegan whipped cream) and a drizzle of maple syrup, and eat up! 

What you want:

1 cup vegan milk
¾ cup spinach, packed
¼ teaspoon vanilla extract
⅔ cup whole-wheat pastry flour
½ cup rolled oats
1 tablespoon chia seeds
2 teaspoons baking powder
½ teaspoon floor cinnamon
¼ teaspoon salt
Coconut oil spray or melted coconut oil, for greasing
½ cup sliced strawberries, for serving

What you do:

  1. Right into a blender, add milk, spinach, and vanilla and mix on excessive till combination turns inexperienced. In a big bowl, mix pastry flour, oats, chia seeds, baking powder, cinnamon, and salt. Add milk combination and blend till mixed.
  2. Preheat oven to 200 levels. As batter units and chia seeds take up liquid, heat a big skillet over medium-low warmth. As soon as sizzling, grease floor with coconut oil. Scoop single tablespoons of batter onto sizzling floor and prepare dinner till edges of pancakes are dry, 3 to 4 minutes, then flip and prepare dinner till underside is golden brown, one other minute or two. 
  3. Switch pancakes to an oven-safe serving dish or baking pan and preserve heat in oven whilst you prepare dinner remaining batter. Serve heat, topped with sliced strawberries.
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