Vegan Protein Pancakes
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.
Vegan Protein Pancakes
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About this Recipe
Craving a quick, nourishing breakfast that fuels your day and tastes incredible? These Vegan Protein Pancakes are your answer, delivering a delightful stack ready in just 15 minutes. Perfect for a busy morning or a post-workout refuel, they combine convenience with satisfying flavor.
This recipe stands out for its incredible ease and impressive protein punch. Each fluffy pancake packs 4 grams of protein, making it a powerhouse start to your morning, especially after a workout. You'll love how simple it is to whip up a batch, providing a guilt-free, satisfying meal without compromising on taste or texture.
Get ready for a stack of the most wonderfully fluffy pancakes. They boast a tender crumb and a subtly sweet flavor, perfect for pairing with your favorite toppings. This recipe ensures a substantial and nourishing breakfast experience, ideal for anyone seeking a plant-based option that truly satisfies. Even the kids will adore these pancakes, making breakfast a breeze for the whole family.
Feel free to experiment with your ingredients to suit your pantry and dietary needs. For the liquid, unsweetened almond milk works beautifully, but any non-dairy milk you love will do. If you're out of apple cider vinegar, lemon juice is an excellent substitute to achieve that perfect fluffy texture. You can use all-purpose flour for a classic pancake, or opt for white whole wheat flour for added fiber. Sweeten to your preference: we've used sugar-free erythritol, but coconut sugar is another fantastic option, or traditional sugar if preferred.
These protein-packed pancakes are a fantastic choice for a quick post-workout refuel or a wholesome, delicious breakfast for the entire family. Serve them warm with fresh fruit, maple syrup, or a dollop of vegan yogurt.