Vegan Protein Pancakes
A super easy Vegan Protein Pancakes ready in 15 minutes for a quick post work out protein breakfast. These pancakes are also the most fluffy and nourishing pancakes with 4 grams of protein each and also perfect for vegan breakfast for kids.
Ingredients
- 2 teaspoons Apple Cider Vinegar (or lemon juice)
- 1 cup Unsweetened Almond Milk (or non-dairy milk you love)
- 1 cup All-Purpose Flour (or white whole wheat flour)
- 1/3 cup Plant-based Vanilla Protein Powder (pea powder works the best (40g/1.4 oz))
- 1/2 teaspoon Salt
- 2 tablespoons Sugar (we used sugar-free erythritol or coconut sugar)
- 1 tablespoon Baking Powder
Directions
- 1
In a mixing bowl, whisk almond milk and apple cider vinegar and set aside while measuring the remaining ingredients.
- 2
In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, baking powder, sugar, and salt.
- 3
Stir the almond milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lump. It should be pretty thick, and that's normal.
- 4
Warm a pancake griddle greased with a tiny bit of coconut oil over medium heat.
- 5
Scoop 2 tablespoons of pancakes batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk.
- 6
Cook the pancake for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until it puffs.
- 7
Cool down on a wire rack and cook the remaining batter.
- 8
Serve with vegan toppings you love like peanut butter, maple syrup, chia jam.
- 9
Store leftovers for up to 4 days in an airtight container in the fridge or freeze and thaw at room temperature the day before serving. Rewarm on a hot pancake griddle or in a bread toaster.