8g of clean plant protein per serving.
INGREDIENTS–
- 1 cup Cosmix Red Velvet Protein Pancake Mix
- ½ cup almond milk (or any plant milk)
- 2 tbsp coconut sugar (or jaggery powder, optional if you want sweeter)
- 2 tbsp coconut oil / melted vegan butter
- 1 tsp apple cider vinegar
- ½ tsp baking powder (for extra lift)
For frosting (vegan cream cheese style):
- ½ cup soaked cashews
- 2 tbsp plant milk
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- ½ tsp vanilla extract
Toppings:
- Crushed walnuts / pecans
- Fresh berries
- A dusting of cacao powder
Steps:
- Preheat oven to 180°C (350°F) and line a cupcake tray with liners.
- In a bowl, whisk together plant milk + apple cider vinegar, let sit for 5 mins (makes vegan buttermilk).
- Add pancake mix, sugar, oil, and baking powder. Mix until smooth.
- Pour into cupcake liners (¾ full). Bake for 15–18 mins until a toothpick comes out clean.
- While cooling, blend frosting ingredients until creamy.
- Pipe or spread frosting on cooled cupcakes and top with nuts/berries.
