Vegan Protein Pancakes with Apple Syrup

These were inspired by a secret recipe for pancakes from a breakfast restaurant. I made the 'apple syrup' because I grew tired of maple syrup. I like to change up the types of fruit and nuts in this recipe, too. Be careful if you're cooking for more than 2 people, though; I cook for just my husband and myself and this recipe only makes 8 small pancakes.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 131 Calories

Ingredients

• 1 teaspoon ground allspice
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• 1 tablespoon vanilla extract
• 2 tablespoons butter
• ½ cup granola
• ¼ cup egg substitute
• 2 tablespoons slivered almonds
• 2 tablespoons applesauce
• ¼ cup soy milk
• ¼ cup whole wheat flour
• 1 apple, chopped
• 2 tablespoons fresh blueberries
• 2 tablespoons wheat germ
• ¼ cup orange juice, or as needed
• 2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
• 1 tablespoon granular sucralose sweetener (such as Splenda®)
• 3 pieces candied ginger, minced (Optional)

Recipe Instructions

Step 1

Combine apple, orange juice to cover, butter, sucralose, allspice, and candied ginger in a small saucepan and bring to a boil. Reduce heat to simmer and let the syrup cook until pancakes are ready to serve.

Step 2

Mix granola, soy milk, egg substitute, flour, applesauce, almonds, blueberries, wheat germ, vanilla extract, sucralose, cinnamon, baking soda, and baking powder together in a bowl to make the batter.

Step 3

Heat a nonstick griddle over medium-low heat. Spoon about 1/4 cup of the batter onto the griddle and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer pancake to a plate and cover to keep warm. Repeat with remaining batter. Serve with apple syrup.