These thin, egg-less, dairy-free, low-carb vegan pancakes are exceptionally crispy and delicious. The taste almost reminds you of parathas (pan-fried Indian flatbread). If you eat butter, replace the coconut oil with butter and they will taste even more amazing. Switch it up by serving them with either a savory or sweet topping.

2 servings

Ingredients

• 1 cup (4 oz.) almond flour
• 3 tbsp unflavored protein powder, pea protein
• 11⁄2 tsp ground psyllium husk powder
• 1⁄4 tsp ground cinnamon
• 1⁄4 tsp salt
• 1 cup unsweetened almond
  milk
• 11⁄2 tsp vanilla extract
• 2 tbsp unsweetened apple sauce
• coconut oil for frying

Instructions

1. Mix the dry ingredients together in a bowl. Stir in the almond milk to create a thick batter.
2. Add the vanilla extract and the unsweetened applesauce and mix well.
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, using a spatula to smooth the batter into a pancake about 3″ (7 cm) in diameter.
5. Let cook 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 makes them easier to flip.