Vegan Protein Pancakes
These delicious vegan protein pancakes are gluten-free and high in protein for a power breakfast. They're also light and fluffy and super easy!
Servings: 8
Calories: 128kcal
Ingredients
- 1 cup Gluten-Free All Purpose Baking Flour (136g)
- ¼ cup Vegan Vanilla Protein Powder
- 2 Tablespoons White Granulated Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 Flax Egg 1 Tablespoon Ground Flaxseed + 3 Tablespoons Hot Water
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Olive Oil
Instructions
- Sift the flour into a mixing bowl and add the protein powder, sugar, baking powder and salt.
- Prepare the flax egg by adding 1 Tablespoon Ground Flaxseed to a bowl and adding in 3 Tablespoons Hot Water. Let it sit for a minute to become gloopy.
- Add the flax egg, soy milk, vanilla and oil to the mixing bowl and mix into a batter. Use a hand whisk briefly to remove any lumps.
- Heat up a frying pan with a little olive oil until hot. Spoon out roughly ¼ cup of batter per pancake.
- Cook until the edges start to look dry and bubbles appear on top before flipping and cooking on the other side. Cook until browned on both sides.
Notes
- If you want to switch the gluten-free all purpose flour for regular all purpose flour you definitely can.
- We used soy milk as it has a high protein content, but you can definitely switch for a different non-dairy milk if you prefer.
- You can switch olive oil for a different oil if you like. If you use coconut oil then melt it first before adding to the pancake batter.
Nutrition
Serving: 1Pancake | Calories: 128kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 256mg | Potassium: 67mg | Fiber: 2g | Sugar: 5g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 1mg