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Vegan Protein Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 77 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving (approximately 4 small pancakes) 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Description

These Vegan Protein Pancakes are a simple, nutritious breakfast option that combines plant-based protein powder with your choice of flour and milk to create fluffy, delicious pancakes. Perfect for a quick meal, they’re adaptable to various dietary needs and easy to customize with different flours and sweeteners.

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, or omit for savory

Wet Ingredients

  • 3/4 cup milk of choice or water, or more as needed
  • 2 tsp oil or nut butter, or omit for fat free

Instructions

  1. Prepare Dry Ingredients: In a mixing bowl, combine the flour, protein powder, baking powder, salt, and sugar or sweetener. Stir well to ensure even distribution of all dry components.
  2. Mix Wet Ingredients: Add the milk of choice (or water) and the oil or nut butter to the dry ingredients. Stir gently until a batter forms. If the batter is too thick due to different flour or protein powder absorbency, add more liquid gradually until it reaches a pancake batter consistency.
  3. Let Batter Rest: For super fluffy pancakes, let the batter sit for 10 minutes. This allows the baking powder to activate and the flour to hydrate fully.
  4. Heat the Pan: Grease a nonstick skillet well with oil or cooking spray. Heat over medium heat. To test if the pan is hot enough, sprinkle a drop of water—if it sizzles immediately, it’s ready.
  5. Cook Pancakes: Pour small ladles of batter into the skillet to form pancakes, keeping them small for even cooking. Immediately reduce heat to low to prevent burning.
  6. Flip Pancakes: When the edges begin to look dry and bubbles form on top, carefully flip each pancake using a spatula. Cook for an additional minute or until golden and cooked through.
  7. Re-grease as Needed: After each batch, re-grease the skillet to prevent sticking and ensure even cooking of subsequent pancakes.

Notes

  • You can substitute the flour with spelt, white, gluten-free all-purpose, or oat flour. Experiment with different flours and share your results.
  • For savory pancakes, omit the sugar or sweetener.
  • Try these pancakes with your favorite vegan toppings like maple syrup, fresh fruit, or nut butters.
  • You may also enjoy these Vegan Chocolate Chip Cookies as a complementary treat.

Nutrition

  • Serving Size: 1 serving
  • Calories: 280 kcal
  • Sugar: 5 g
  • Sodium: 230 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: thirty three g
  • Fiber: 4 g
  • Protein: 20 g
  • Cholesterol: 0 mg

Find it online: https://emilyquickdinners.com/vegan-protein-pancakes-recipe/