The Best Breakfast Meal Prep

Protein is always a hard find for me. How many times I head down to the hotel's free breakfast spread only to leave with just potatoes and fruit. Many, many times. So I decided to spend a bit more time at home ensuring my breakfasts packed a protein punch. These Almond Flour Pancakes from Conscious Plant Kitchen fit the bill perfectly.

I will post the recipe here for my ease and convenience... and because every food blog is so annoyingly littered with ads and videos.

▢ 125 g All-Purpose Flour

▢ 112 g Almond Flour

▢ 12 g Baking Powder

▢ 360 ml Almond Milk

▢ 10 ml Apple Cider Vinegar

▢ 30 ml Olive Oil

▢ 15 ml Maple Syrup

▢ 5 ml Vanilla Extract

▢ ¼ teaspoon Salt

• In a small bowl, whisk plant-based milk and apple cider vinegar. Set aside for a few minutes until it curdles.

• In another large bowl, whisk all-purpose flour, almond flour, baking powder, and salt.

• In the bowl with the dry ingredients, add the vegan buttermilk made in step 1, oil, vanilla extract, and maple syrup.

• Whisk to bring ingredients together into a smooth pancake batter.

• Warm a pancake griddle or crepe pan over medium heat. Spray the pan with cooking oil spray.

• Scoop out 1/4 cup of pancake batter and cook for 2-3 minutes until easy to flip on the other side.

• Flip and cook for an extra minute.