Delicious Protein Pancakes

Toast the almonds on medium heat in a non-stick frying pan without oil until golden brown. Add the agave syrup, turn of the heat and caramelize with the residual heat and set aside.

• 1 ⁠½ Tbsp Almonds, chopped
• ¾ tsp Agave syrup

Finely dice the apple and put in a bowl with the yogurt.

• 1 Apple (~ 6.3 oz)
• ¾ cup Vegan yogurt alternative

Prepare the egg substitute according to the package instructions and add to the bowl with the flour, cinnamon, and agave syrup. Mix until the batter is smooth.

• 0.4 oz Egg replacer
• 2⁄3 cup Whole wheat flour
• ½ tsp Cinnamon, ground
• 2 tsp Agave syrup

Heat the canola oil in a non-stick frying pan over medium heat and wipe it with a paper towel.

• 1 tsp Canola oil

For each pancake scoop one tablespoon of the batter into the pan. Bake 3-4 pancakes at a time. Turn the pancakes as soon as you see bubbles. Bake until golden brown. After each batch of pancakes wipe the pan with the oiled paper towel.

Serve the pancakes with applesauce and almonds.

• 1⁄3 cup Applesauce, unsweetened

Enjoy your meal!