Vegan Protein Pancakes
These vegan protein pancakes are one of my favorite high-protein breakfasts, and it is ready in just 25 minutes. I whisk almond milk, protein powder, and flour into a smooth batter that cooks up light, fluffy, and golden. They keep my family and me fuller for longer and are a deliciously smart way to start the day.
Servings: 5 servings
Calories: 215kcal
Ingredients
- 1 cup Unsweetened Almond Milk
- 2 tsp Apple Cider Vinegar
- 1 cup All-Purpose Flour can also use whole wheat flour, gluten free flour, or oat flour
- ¼ cup Vegan Unflavored Protein Powder
- 1 tsp Baking Powder
- ⅛ tsp Salt
- 2 tbsp Maple Syrup
Toppings
Instructions
- In a small mixing bowl whisk together the almond milk and apple cider vinegar. Set aside for 5 minutes.
- Add all ingredients into a high speed food processor and blend until smooth. Allow the batter to sit for 10 minutes before using.
- Heat a skillet over a 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.
- Turn the pancake over and continue to cook for a further 3-4 minutes or until cooked through.
- Repeat with remaining batter.
- Serve topped with coconut yogurt, crushed walnuts, sliced bananas and a drizzle of maple syrup.
Notes
- My #1 Secret Tip for this vegan protein pancake recipe is to stick with a powder you already enjoy drinking. If you like the flavor of a specific protein powder, add it to the pancakes for consistency. I have discovered that pea and soy protein powders work best for these recipes.
- Rest batter: I never skip resting the batter, and this gives the protein powder a chance to soften as it absorbs moisture. This is also when the leavening agent activates as it melds with the vinegar and almond milk.
- Medium heat: Lower heat helps prevent the outsides from darkening too quickly, while the interior stays raw. I stick to an even medium heat, which cooks the inside and outside perfectly.
- Leave it lumpy: If mixing by hand, I make sure to mix my wet and dry ingredients together until just combined. This means that even though all the flour has been incorporated, it may still appear lumpy, and that is what I want for a fluffy texture.
- Wipe pan: I wipe off excess oil between batches so the pancake browns nicely, without soaking up oil and becoming burnt or stodgy.
Nutrition
Serving: 2pancakes | Calories: 215kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 197mg | Potassium: 295mg | Fiber: 2g | Sugar: 10g