These pancakes are the ultimate breakfast or brunch option for anyone with dietary restrictions.
- Top 9 Allergen-Free (no nuts, dairy, eggs, soy, gluten, etc.)
- Vegan-Friendly
- Kid-Friendly
- High-Protein thanks to Smash Melon’s plant-based protein powder
- Customizable—swap in your favorite mix-ins like blueberries, chocolate chips, or even a sprinkle of cinnamon.
- Fluffy and delicious, making them perfect for lazy weekend mornings or meal prep!
Ingredients
- 1 cup Almond Milk - or any dairy-free milk like oat, soy, or rice milk.
- 1 tsp Apple Cider Vinegar - this acts as a binder and helps fluff up your pancakes!
- 1 cup Flour - gluten-free all-purpose works great here, or you can use oat flour.
- 2 tbsp Sugar - feel free to swap with coconut sugar or a low-glycemic option like monk fruit.
- 2 tsp Baking Powder - makes these pancakes nice and fluffy.
- Pinch of Salt - to balance the sweetness.
- 1 tbsp Oil - use a neutral oil like avocado or coconut oil for best results.
- 1 scoop Smash Melon Protein Powder - this adds protein, iron, potassium, and fiber!
- Handful of Blueberries - optional, but who doesn't love a juicy pop of flavor?
Equipment Needed
- Mixing bowls – one for wet ingredients, one for dry.
- Whisk – to get those dry ingredients properly mixed.
- Non-stick pan or griddle – to cook your pancakes evenly.
- Spatula – for flipping the pancakes.
Instructions
- In a small bowl, combine almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle (this acts like buttermilk).
- In a separate large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the oil to the almond milk mixture.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix!
- Fold in Smash Melon Protein Powder and blueberries (if using).
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour batter onto the pan (about ¼ cup per pancake). Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes.
- Repeat with remaining batter. Enjoy your warm, fluffy protein pancakes!
Storage
These pancakes are best served fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them! Place pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Reheat in the toaster or microwave for a quick breakfast.
FAQ
1. Can I make these pancakes gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free blend or oat flour.
2. How do I keep my pancakes from sticking to the pan?
Make sure you lightly grease the pan with oil or cooking spray and heat it properly before pouring the batter.
3. Can I substitute the blueberries?
Yes! You can use chocolate chips, nuts, or any fruit you prefer. Keep in mind this may alter the allergen-free aspect.
4. What if my batter is too thick?
Add a splash of almond milk to thin it out. Different flours absorb liquid differently.
