Blueberry Almond Protein Pancakes Recipe (with Video)

Make the pancake batter
1. In a large mixing bowl (preferably one with a spout), whisk together the flour, protein powder, sugar, baking soda, baking powder, and salt until combined
2. In a large liquid measuring cup, whisk together the soy milk, vinegar, and vanilla until the soy milk looks curdled
3. Slowly pour the wet ingredients into the dry ingredients while whisking until no dry clumps remain
4. Whisk in the melted vegan butter until the batter is smooth and silky; a few lumps are fine; do not over-mix
Cook and serve the pancakes
1. Preheat the oven to 250 F
2. Preheat a griddle or frying pan over medium-low heat until a small pat of vegan butter sizzles immediately when dropped into the pan
3. Swirl the butter in the pan until the bottom is evenly greased
4. Pour out pancakes roughly 3 inches in diameter; they will spread to about 4 inches
5. Drop about 6-7 blueberries into the pancakes and press lightly to submerge them slightly into the batter
6. Cook until the edges of the pancakes are dry and the bottoms are golden brown, then flip and continue cooking just until the blueberries begin to ooze through the tops of the pancakes
7. Place the pancakes on a wire rack on a sheet pan and place them in the oven to keep warm until all the others have been made; the recipe makes about a dozen pancakes total
8. Spread about 1 tsp of almond butter onto each pancake and make two stacks of 6 pancakes; each of these servings has 25 g of protein!
9. Serve with additional blueberries and warm maple syrup
10. Pancakes keep for up to 2 days, covered, in the fridge, but they are best served fresh