Embark on a culinary adventure with our mouthwatering Vegan Protein Pancakes with Blueberries. These pancakes are a delightful twist on the classic breakfast favorite, packed with plant-based protein and bursting with the sweetness of fresh blueberries.
Indulge in a guilt-free breakfast that will leave you feeling satisfied and energized for the day ahead.
Start your day on a delicious note with our Vegan Protein Pancakes with Blueberries. I have fond memories of enjoying these pancakes on lazy Sunday mornings, surrounded by loved ones.
The combination of fluffy pancakes and juicy blueberries is simply irresistible. Whether I’m at home or traveling, these pancakes never fail to bring a smile to my face.
Servings: 4 pancakes
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Cuisine: Vegan
Ingredients:
- 1 cup whole wheat flour
- 1/4 cup vegan protein powder
- 1 tablespoon ground flaxseed
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Equipment/Utensils Required:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Spatula
Instructions:
- Mix Dry Ingredients: In a mixing bowl, combine the whole wheat flour, vegan protein powder, ground flaxseed, baking powder, and salt. Whisk together until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix.
- Add Blueberries: Gently fold the fresh blueberries into the pancake batter.
- Cook Pancakes: Heat a skillet or griddle over medium heat and lightly grease with oil or cooking spray. Pour a ladleful of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve: Stack the pancakes on a plate and serve warm with additional blueberries, maple syrup, or your favorite toppings.
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
Vitamins and Minerals (per serving):
- Vitamin C: 10%
- Calcium: 15%
- Iron: 20%
- Folate: 15%
Vegan Protein Pancakes with Blueberries
Ingredients
- 1 cup whole wheat flour
- 1/4 cup vegan protein powder
- 1 tablespoon ground flaxseed
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the whole wheat flour, vegan protein powder, ground flaxseed, baking powder, and salt. Whisk together until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix.
- Add Blueberries: Gently fold the fresh blueberries into the pancake batter.
- Cook Pancakes: Heat a skillet or griddle over medium heat and lightly grease with oil or cooking spray. Pour a ladleful of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
- Serve: Stack the pancakes on a plate and serve warm with additional blueberries, maple syrup, or your favorite toppings.
Notes
- Calories: 220
- Total Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Vitamin C: 10%
- Calcium: 15%
- Iron: 20%
- Folate: 15%
