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Vegan Protein Pancakes Recipe

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These Vegan Protein Pancakes are a fluffy, nutritious breakfast option crafted from gluten-free flours, plant-based protein powder, and almond milk. Perfect for a quick 20-minute meal, these pancakes are not only vegan but also easily customizable, making them an ideal choice for anyone looking for a delicious, high-protein start to their day without any animal products.

Ingredients

Dry Ingredients

  • 1 cup gluten free all purpose baking flour (regular all-purpose flour works too)
  • 1/2 cup blanched almond flour (see notes for substitutes)
  • 1/4 cup vanilla protein powder
  • 1 tablespoon baking powder
  • Pinch of salt
  • Dash of cinnamon
  • 2 tablespoons granulated sugar

Wet Ingredients

  • 1 1/4 cups non-dairy milk (almond milk recommended)
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, blanched almond flour, vanilla protein powder, baking powder, salt, cinnamon, and granulated sugar. Whisk thoroughly to ensure even distribution of all the dry components.
  2. Whisk Wet Ingredients: In a separate bowl or measuring cup, mix together the non-dairy milk and vanilla extract until well combined.
  3. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients while whisking continuously to form a smooth, lump-free batter. Once combined, let the batter rest for about 5 minutes to thicken slightly, enhancing the fluffiness of the pancakes.
  4. Heat Skillet: Preheat a large skillet or non-stick pan over medium heat and lightly grease it with oil or vegan butter to prevent sticking.
  5. Cook Pancakes: Pour approximately 1/4 to 1/3 cup of batter per pancake onto the hot skillet, using a squeeze bottle for perfectly round pancakes if desired. The batter may thicken as it sits; add a splash more milk if you prefer thinner pancakes. Cook each pancake for 1 to 2 minutes per side until bubbles form on the edges and the top looks matte, then flip and cook the other side until golden brown.
  6. Serve: Transfer cooked pancakes to a wire rack to maintain crispness while you finish cooking the rest. Serve warm with maple syrup, fresh berries, or your favorite vegan toppings and enjoy your nutritious, protein-packed breakfast!

Notes

  • Substitute blanched almond flour with oat flour or additional gluten-free all-purpose flour if almond flour is unavailable.
  • If you don’t have vanilla protein powder, you can use unflavored protein powder with an extra teaspoon of vanilla extract or omit but expect less protein content.
  • Letting the batter rest improves pancake texture by allowing the flours to hydrate fully.
  • Use a non-stick skillet or well-greased pan to prevent sticking, and be careful with heat to avoid burning the pancakes.
  • To keep pancakes warm and crisp, place finished pancakes on a wire rack instead of stacking them.

Find it online: https://cozyplatter.com/vegan-protein-pancakes-recipe/