Vegan Protein Pancakes (Easy + Fluffy!)

the picky eater

Vegan protein pancakes are super easy to make, are light, fluffy and require just a few simple ingredients. It’s easy to customize, ready in less than 30 minutes, and can be made gluten free as well.

👩‍🍳 Why This Recipe Works

– Made with whole foods – Super fluffy pancakes – A little protein punch – Kid friendly – 10 grams of protein per serving


How to make Vegan Protein Pancakes


Combine Wet Ingredients: In a large mixing bowl or in the bowl of a food processor, whisk together the almond milk and apple cider vinegar. Set aside for 5 minutes.


Mix With Rest Of The Ingredients: Add all ingredients into a high-speed food processor and blend until smooth. Allow the pancake batter to sit for 10 minutes before using.


Cook Pancakes. Heat a non-stick pan over medium heat and lightly spray with olive oil. When hot, add ¼ cup of batter to the skillet and cook until bubbles begin to appear.


Flip: Turn the pancake over and continue to cook for a further 3-4 minutes or until cooked through. Repeat with the remaining batter and place them on a wire rack.


Serve: Serve these healthy protein pancakes topped with coconut yogurt, crushed walnuts, sliced bananas, and a drizzle of maple syrup.

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