VEGAN Protein Red Velvet Pancakes | Valentine’s Day | Breakfast | Gluten Free

Описание: In this episode of Abbey’s Kitchen, Abbey is preparing a special breakfast for Valentine’s Day. Being super pregnant, Abbey has no desire or interest to pull off an extra romantic valentine’s day dinner, so instead Abbey is planning on starting the day off a little earlier with a breakfast in bed. Abbey is going to be whipping up some vegan gluten free protein red velvet pancakes.

Let’s do this!

Start by preparing your batter by pureeing some gluten free oats in the food processor until they reach a nice ground up flour like consistency. Then add the oat flour to a bowl with some unsweetened vanilla almond milk, mashed ripe banana, vegan chocolate protein powder, maple syrup, cocoa powder, plain almond yogurt, vanilla extract and some pureed beets. Then add a flax egg which consists of one tablespoon of ground flax seed and two tablespoons of almond milk sat in the fridge for about an hour. Give it a good stir and set aside.

Next to make the cream cheese icing, in a bowl, soften some vegan cream cheese and add some plain almond milk, maple syrup, vanilla extract and some lemon juice. Give that a nice stir until it all comes together.

Now it’s time to get cooking!

Add about a tablespoon of coconut oil to a nonstick skillet and about a quarter cup of pancake batter. Cook until it bubbles on the edges and give it a good flip to cook the other side.

Now it’s time to stack the pancakes. Abbey likes to stack layers and layers of pancakes with the cream cheese frosting and she likes to stack them high. Then top with pomegranate arils, vegan chocolate shavings and of course some maple syrup. Enjoy!

Abbey and her baby are super excited to get into this stack of vegan gluten free protein red velvet pancakes! Abbey would like to wish you a happy valentine’s day!

For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.

http://abbeyskitchen.com