Egg-Free Almond Butter Pancakes

Ingredients

• ¼ cup (1²⁄₃ oz.) chia seeds, crushed
• 3 tbsp pea protein powder (unflavored)
• 2 tsp ground psyllium husk powder
• ½ tsp baking powder
• ¼ tsp salt
• ¼ tsp ground cinnamon
• ¾ cup unsweetened almond milk
• 3 tbsp almond butter, melted
• 1 tsp vanilla extract
• 4 tbsp coconut oil for frying

Instructions

1. Mix together the dry ingredients in a bowl.
2. Stir in the almond milk, almond butter, and vanilla extract to form a thick batter.
3. Heat a skillet with coconut oil on medium-high heat until the coconut oil is melted and the skillet is hot.
4. Scoop about 3 tablespoons of batter into the skillet per pancake, using a spatula to smooth the batter into a pancake about 3" (7 cm) in diameter.
5. Let cook on medium-high heat for 3-4 minutes or until the edges begin to firm up. When the edges are firm, flip the pancake to the other side and continue to cook for 2-3 minutes or until browned and cooked through.

Tips

• Keeping the pancakes small helps to make them easier to flip.
• Mix it up and serve your pancakes with either savory or sweet toppings.