Description
Delicious and fluffy vegan protein pancakes made with plant-based ingredients, perfect for a healthy breakfast or snack. These pancakes are easy to customize with your choice of flour and milk, providing a nutritious and satisfying meal for vegans and anyone seeking a protein-packed start to their day.
Ingredients
Scale
Dry Ingredients
- 1/3 cup flour (spelt, white, gluten free all-purpose, or oat flour)
- 1/3 cup protein powder (26g)
- 1 1/2 tsp baking powder
- scant 1/4 tsp salt
- 1 tbsp sugar or sweetener of choice (optional; omit for savory)
Wet Ingredients
- 3/4 cup milk of choice or water (add more as needed)
- 2 tsp oil or nut butter (optional; omit for fat free)
Instructions
- Prepare the Batter: In a mixing bowl, stir together all the dry ingredients including flour, protein powder, baking powder, salt, and sugar or sweetener. Then add the wet ingredients—milk or water and oil or nut butter. Mix until you achieve a consistent pancake batter; you may need to add more liquid depending on the flour and protein powder used.
- Rest the Batter: For super fluffy pancakes, let the batter sit for 10 minutes to allow it to thicken properly and for ingredients to meld.
- Heat the Skillet: Grease a nonstick skillet well and heat it over medium heat. To test readiness, add a drop of water; if it sizzles immediately, the pan is hot and ready for cooking.
- Cook the Pancakes: Pour small ladles of batter onto the heated skillet, making smaller pancakes so they cook evenly. Immediately reduce heat to low to prevent burning.
- Flip the Pancakes: When the edges begin to look dry and bubbles appear on the top, flip each pancake gently with a spatula. Cook for an additional minute or until golden brown and cooked through.
- Repeat and Serve: Re-grease the skillet after each batch of pancakes to prevent sticking. Serve warm with your favorite toppings.
Notes
- You can experiment with different flours such as spelt, oat, white, or gluten free all-purpose flour to find your favorite texture and flavor.
- For a fat-free version, omit the oil or nut butter.
- The batter consistency may vary based on the protein powder and flour used; add liquid gradually.
- Letting the batter rest helps create fluffier pancakes.
- Try serving with fresh fruit, vegan butter, maple syrup, or your favorite savory toppings.
- You may also enjoy these Vegan Protein Pancakes alongside Vegan Chocolate Chip Cookies for a sweet treat.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 0 mg
