Add the 1 scoop Sprouts Vanilla Vegan Protein, 1 cup flour, ½ tsp. ground cinnamon, ¼ tsp kosher salt, 1 tbsp. baking powder, and 1/8 tsp. ground nutmeg to a medium-sized mixing bowl and stir with a fork until combined.
Add the 2 tbsp. agave, 1 cup unsweetened almond milk, and ¼ tsp. vanilla extract to the bowl.
Whisk thoroughly with a fork or whisk until lumps are virtually gone. The mixture will be thick pancake batter.
Let rest for 5 minutes while heating a griddle or pan over medium heat. Lightly grease the pan with a bit of oil or vegan butter.
Use a ¼ cup measuring cup to scoop up the pancake mix and place onto the griddle or pan. You may need to gently spread out the mixture in the pan a bit.
When the bottom of the pancakes is golden brown (watch carefully as bubbles may not appear), carefully flip the pancake and cook another approx. 30-60 seconds on the second side (just until the second side is lightly browned).
Working in batches, repeat process until all pancakes are prepared.
Serve with optional toppings if desired (pomegranate seeds, vegan whipped topping, blueberries, oranges).