Who doesn’t love pancakes for breakfast? But what if I told you that you could enjoy delicious pancakes guilt-free? Vegan Protein Pancakes are a nutritious and satisfying way to start your day.
When I first tried Vegan Protein Pancakes, I was blown away by how fluffy and delicious they were. I love making these pancakes on lazy weekend mornings or when I need a quick and nutritious breakfast before a busy day.
One of my fondest memories is enjoying these pancakes with my family during a cozy cabin getaway in the mountains. They were the perfect start to our day of hiking and exploring.
Servings: 2
Prep Time: 10 minutes
Cuisine: Vegan
Cooking Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup whole wheat flour
- 1 scoop vegan protein powder
- 1 tablespoon ground flaxseeds
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon baking powder
- 1 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- Coconut oil or cooking spray, for greasing the pan
Equipment/Utensils Required:
- Mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Instructions:
- Prepare Dry Ingredients: In a mixing bowl, whisk together the whole wheat flour, vegan protein powder, ground flaxseeds, and baking powder.
- Add Wet Ingredients: Add the almond milk, maple syrup or agave nectar, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with coconut oil or cooking spray.
- Cook the Pancakes: Pour 1/4 cup of the pancake batter onto the preheated skillet. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes, until golden brown.
- Serve: Repeat with the remaining batter. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
Vitamins and Minerals (per serving):
- Calcium: 8%
- Iron: 10%
- Vitamin B6: 8%
- Magnesium: 10%
- Zinc: 8%
Vegan Protein Pancakes
When I first tried Vegan Protein Pancakes, I was blown away by how fluffy and delicious they were. I love making these pancakes on lazy weekend mornings or when I need a quick and nutritious breakfast before a busy day. One of my fondest memories is enjoying these pancakes with my family during a cozy cabin getaway in the mountains. They were the perfect start to our day of hiking and exploring.
Ingredients
- 1 cup whole wheat flour
- 1 scoop vegan protein powder
- 1 tablespoon ground flaxseeds
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon baking powder
- 1 cup almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- Coconut oil or cooking spray for greasing the pan
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the whole wheat flour, vegan protein powder, ground flaxseeds, and baking powder.
- Add Wet Ingredients: Add the almond milk, maple syrup or agave nectar, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with coconut oil or cooking spray.
- Cook the Pancakes: Pour 1/4 cup of the pancake batter onto the preheated skillet. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes, until golden brown.
- Serve: Repeat with the remaining batter. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.
Notes
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Calcium: 8%
- Iron: 10%
- Vitamin B6: 8%
- Magnesium: 10%
- Zinc: 8%
