If too thick, add 1 - 2
Tbsp additional almond milk (or water) until you reach a good pancake batter consistency... i.e. thin enough that it spreads into pancakes when poured onto the skillet, but NOT «runny.»
If you are watching your carbs and not on the Whole 30, then you can substitute the 1/4 cup of apple juice with 1/4 cup
of additional almond milk, and any sugar substitute equivalent to about 2 Tablespoons of sugar.
It was a little too thick for my liking so I just added
some additional almond milk and thinned it a bit.
In the morning add
additional almond milk to thin out (if desired) and top with additional sliced banana and chopped walnuts.
2) If you make the sauce with chickpeas you may need to add
additional almond milk to thin the sauce out a bit.
If it's too dry, add
additional almond milk one teaspoon at a time.
This is one thick shake, and I use my Vitamix's tamper to force it to blend rather than adding
additional almond milk.
Don't be alarmed if you add the full four tablespoons and the dough is still a bit crumbly — just add
additional almond milk, one tablespoon at a time.
1/3 cup almond milk 1/3 cup egg whites (for vegan option: add 1/4
additional almond milk, and 1/2 scoop protein powder — the chia seeds will hold the batter together) 1/4 fresh orange, juice of 1 T vanilla 1 T chia seeds 1 tsp cinnamon sprinkle of sea salt 4 slices GF or Sprouted Grain Bread
NOTE: Plant - based protein tends to absorb more liquid so, if you need to add
additional almond milk to achieve desired texture, do it.