Vegan Protein Pancakes
The fluffiest Vegan Protein Pancakes are easy to make with vegan protein powder and pantry staples, so you stay full for hours! Great for a pre or post-workout snack.
Servings: 8 pancakes
Calories: 144kcal
Ingredients
- 1 cup all purpose flour or whole wheat pastry, gluten free
- 1/3 cup vegan protein powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar or maple syrup
- 1 1/2 cups soy milk or other plant milk
- 2 tablespoons canola oil or applesauce
Instructions
- In a large bowl, whisk together the flour, protein powder, baking powder, salt and sugar.
- Pour the milk and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
- Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
- Serve with maple syrup and fresh fruit. Or top with peanut butter for even more protein!
Notes
- Nutritional information is an estimate only and is calculated using plain pea protein powder. If you use another protein powder, different flour, milk and so on, the values will change.
- These pancakes will keep in a covered container for 4-5 days in the refrigerator, and can be frozen for up to 3 months.
Nutrition
Serving: 1of 8 pancakes | Calories: 144kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 214mg | Potassium: 231mg | Fiber: 1g | Sugar: 4g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg