Is that a long name? No way. These pancakes are so good. You can skip the protein powder but I added it because without it I get hungry quicker. The chia seeds in the pancakes help keep you full longer as well. You can choose whatever protein powder you would like and if you eat eggs you can skip the egg replacer. Pancakes are so easy to grab in the morning. Tip: if you buy organic natural REAL maple syrup it is actually very healing for the stomach. I sometimes top my pancakes with jam or my local honey that I get from a local shop. So pancakes can be healthy!
1 package of Bobs red mills gluten free pancake mix (I use almond milk instead of regular milk)
1 package of Bobs red mills egg replacer
2 tbsp of poppy seeds
1/4 cup chia seeds
1 scoop vanilla protein powder
1 1/2 cup extra almond milk
1 lemon to zest
1-2 tsp of vegan or regular butter
1 tsp lemon extract
1. Follow the directions on the pancake mix, if you are replacing the egg with a replacer than make enough for two eggs.
2. Once the original pancake mix is done then zest your lemon (this is a quick process, just lightly grade your lemon with a cheese grader).
3. Add your chia seeds, poppy seeds, lemon extract, protein powder and the extra almond milk.
4. Get your pan to medium heat and add butter (any kind).
5. Make sure your mix is not runny or too thick. If it is too thick, slowly add more almond milk. If it’s too runny, you can slowly add pancake mix. You want the consistency to be a little like pudding.
6. Scoop out your pancake mix with a 1/4 cup measuring cup to make even pancakes (and it’s less messy)
7. Watch for your pancakes to start forming bubble. Once you notice most of the bubbles have popped then it is time to flip! About 3-5 minutes and then cook another 3. Adjust according to your heat.
8. And you’re done! You can omit the protein powder, if you do then don’t add the extra almond milk. The protein powder will make the pancakes a little gummy but they are still tasty!