Vegan Pancakes with Protein

Heat a large non-stick skillet over medium heat. In a large bowl, sift together the flour, protein powder, and 1 tbsp of baking powder and set aside. In a separate bowl, whisk together the water, oil and 4 tsp baking powder until the bubbles are gone. Add 1 tbsp of sugar to the water and oil mixture and whisk well. Slowly pour the coconut milk into the water and oil mixture while whisking briskly. Add the mixture into the dry ingredients in the large bowl and mix until combined. Add the vanilla and remaining sugar and stir just until the batter has a smooth texture, but do not over mix. Using a 1/4 cup measuring cup, scoop the batter onto the hot pan, if adding fruit (blueberries, banana slices, etc.), arrange the fruit in the cakes. Flip when the pancakes when they begin to bubble and the bubbles stay open around the edges. Cook other side until brown. Serve and top with your favorite pancake topping, I find Honey works very well with these!