Vegan Protein Pancakes

These wholesome vegan protein pancakes are made with wholewheat flour and protein powder. They are a great nutritious way to start the day!

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Ingredients

1 cup (120 g) wholewheat flour / wholemeal flour
¼ cup (28 g) vegan protein powder
2 teaspoons baking powder
1 pinch salt
1 ⅛ cup (270 ml) soy milk + more if necessary (see notes)
1 tablespoon maple syrup
1 teaspoon olive oil
½ teaspoon vanilla extract

Instructions

Combine the dry ingredients in a mixing bowl.
Add the wet ingredients and whisk gently into a smooth, thick batter.
Heat up a lightly greased non-stick pan (a pancake pan or griddle is ideal!) over medium high heat.
Pour about ¼ cup of batter per pancake into the pan. You can often fit more than one pancake in the pan, but try to keep them from spreading into each other.
Cook until bubbles start to form on the surface of the pancake, about 2 - 3 minutes. Using a flat spatula, flip the pancake and cook for 1 - 2 more minutes.
Regrease the pan and repeat with the remaining batter.
Enjoy your pancakes fresh with toppings of your choice such as fresh fruit, maple syrup, nut butter, vegan yogurt or hemp seeds.

Notes

Batter consistency

As different types of flour and protein powders will absorb liquid differently, you may need to increase the amount of plant based milk if the batter is too thick. You are aiming for a thick batter that is still pourable and spreads itself out when added to the pan. If your batter is too thick, simply whisk in a tablespoon of soy milk at a time until you have a good consistency.

Protein powder

We usually use unflavoured and unsweetened protein powder from Protein Works. Feel free to adjust or omit the maple syrup and vanilla extract to suit the type of protein powder you use.

Makes about 6-8 pancakes depending on the size.

Nutrition

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