One of the questions we receive the most about our Nutrition Course and 1-on-1 Nutrition Coaching is if they “work” for you if you’re vegan… and the answer is yes, absolutely! Our course and coaching is focused on building more consistent, goal-aligned, habits; so regardless of your specific preferences – like eating vegan – we can absolutely help you reach your goals. Our system is hyper-focused on meeting you where you are and building from there!
Of course, one of the most challenging elements of eating in a way that’s aligned with your nutrition goals is just finding recipes that are easy, delicious and support what you’re trying to do! Which is exactly why we’ve enlisted the help of our strong strong friend JamaRR Royster, aka @pancakegawd. 🙌 As you can see, he’s always serving up a delicious and nutritious recipes on his Instagram. And today, we’re sharing the Vegan Lemon Berry Pancake recipe he made just for us and our crew!
Vegan Lemon Berry Pancake Recipe
By JamaRR Royster (@pancakegawd)
Estimated Nutrition Info:
20p | 50c | 36f
Estimated Serving Size:
Entire stack (makes roughly 10 pancakes).
6 oz of All Purpose Flour
2 oz of Almond Flour
½ tsp of Baking Soda
1 tsp of Baking Powder
Pinch of Salt
½ cup of Unsweetened Almond Milk (or as needed)
½ cup of Applesauce
2 tsp of Lemon Extract
Preheat a lightly oiled griddle to 375 degrees F
Whisk almond flour, all purpose flour, baking soda, baking powder, salt, and zest half of a lemon together in a bowl. In a separate bowl whisk unsweetened almond milk, lemon extract, and applesauce. Stir wet mixture into dry mixture and blend in a blender until mixture is a pancake batter consistency.
Drop batter onto the prepared griddle and cook until pancakes are golden brown and edges are dry. Flip and cook until browned on the other side. Repeat with the remaining batter.
Stack pancakes and add berry toppings w/ choice of syrup.
Eat and enjoy.