These decadent "buttermilk" pancakes are vegan and whip up in 30 minutes, so feel free to make a bunch and put the leftovers in the fridge for later in the week. Enjoy a stack of three, topped with a cup of fresh fruit and an eighth of a cup of sliced almonds for a 350-calorie breakfast that offers 15.5 grams of protein.
Get the recipe: vegan gingerbread "buttermilk" pancakes