A stack of fluffy protein pancakes is the ultimate indulgent way to start your day. Since creating this recipe I have made these pancakes most mornings - Not only are they packed with vegan protein, they are also sugar free, making for a healthy-ish breakfast! So when people ask 'But where do you get your protein from if you're vegan?' , you can respond by showing them a picture of a nice big stack of these protein pancakes!
I like to keep my protein intake fairly high to help with muscle gain and repair and have luckily not found hitting my protein targets much of a struggle since going vegan. I find that having a high protein breakfast helps to keep me full for longer, so I don't start raiding the cupboards mid-morning, or these also make a great post-workout meal/snack. For a stack of these delicious pancakes (half the recipe) you have 30g of complete plant-based protein to help fuel your body for whatever the day brings your way.
My favourite vegan protein powder is the Vegan Protein Extreme blend from The Protein Works. They use a blend of 5 plant-based proteins, in combination with a range of vitamins and minerals to create a delicious and nutritious shake. Vegan protein is a great option for anyone, regardless of dietary preference. They are often less processed, more nutrient dense, and tend to be easier to digest than typical whey protein and therefore result in less unpleasant digestive side effects...
For these pancakes I like to use vanilla flavoured protein powder in combination with a mixed spice blend of cinnamon, nutmeg, and coriander, however they taste delicious whichever flavour you use! I then typically top my pancakes with some Sweet Freedom syrup and a load of fresh fruits, the possible combinations are endless.
Vegan Protein Pancakes
Prep time: 2 minutes
Cooking time: 8 minutes
Total time: 10 minutes
Servings: 12 pancakes
140g self-raising flour
60g vegan protein powder
2 tbsp sugar or sweetener powder
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Plant-based milk - Approx 360ml + extra as required
Heat a frying pan over a medium heat with a little oil.
Place all the dry ingredients in bowl and mix well to combine.
Slowly add a little water at a time and mix until a thick batter is formed, be careful not to over mix, a few lumps are fine!
Spoon the batter into the heated frying pan to form your pancakes, you may need to do this in batches depending on how large your pan is.
After 5 minutes, or when small bubbles have started to appear on the surface, carefully flip each pancake over and cook for a further 2-3 minutes.
Serve with your favourite toppings.
For an alternative whole-food pancake recipe, have a look at my vegan banana oat pancake recipe.
Be careful not to have your frying pan too hot or the outside of your pancakes will cook to fast and the middle will still be raw.
Check out The Protein Works full vegan range here. I have no affiliation with the brand, I just love their products!
If you only have one frying pan then I recommend turning your oven on a low heat to keep the first batch of pancakes warm whilst you are still cooking!
Thanks for reading, I hope you enjoy my delicious vegan protein pancake recipe! If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!