Vegan Protein Pancakes
Start your day with a stack of fluffy, nutrient-packed Vegan Protein Pancakes that are as delicious as they are energizing! Made with wholesome rolled oats, plant-based protein powder, and ground flaxseeds, these pancakes are a powerhouse of plant-based nutrition. A splash of almond milk mixed with apple cider vinegar creates a vegan "buttermilk," ensuring a perfectly tender texture with every bite. Sweetened naturally with maple syrup and topped with vibrant, fresh berries, this recipe is free of refined sugars and dairy, making it ideal for clean eating. Quick to prepare in under 30 minutes, these protein pancakes are perfect for a high-protein vegan breakfast or post-workout meal. Whether drizzled with extra maple syrup or paired with your favorite nut butter, these pancakes are a must-try for any health-conscious foodie!
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Ingredients
- 1.5 cups rolled oats
- 0.5 cup plant-based protein powder
- 2 teaspoons baking powder
- 1 tablespoon ground flaxseeds
- 1.5 cups unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider vinegar
- 1 tablespoon coconut oil
- 0.25 teaspoon salt
- 1 cup fresh berries
Directions
Step 1
In a blender, add rolled oats, plant-based protein powder, baking powder, ground flaxseeds, and salt. Blend until the oats are ground into a fine flour.
Step 2
In a medium bowl, whisk together almond milk, maple syrup, vanilla extract, and apple cider vinegar. Let it sit for a couple of minutes to curdle slightly, creating a vegan 'buttermilk'.
Step 3
Pour the wet ingredients into the dry mixture in the blender. Blend until smooth and well combined. The batter should be thick but pourable.
Step 4
Heat a non-stick skillet or griddle over medium heat and add coconut oil to lightly coat the surface.
Step 5
Once the skillet is hot, pour about a 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the top and the edges look set.
Step 6
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Step 7
Repeat until all the batter is used, adding more coconut oil to the skillet as needed to prevent sticking.
Step 8
Serve the pancakes warm, topped with fresh berries and additional maple syrup if desired.
Nutrition Facts
| Serving size | (827.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1378.9 |
| Total Fat 40.4g | 0% |
| Saturated Fat 15.8g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 0mg | 0% |
| Sodium 2516.7mg | 0% |
| Total Carbohydrate 148.8g | 0% |
| Dietary Fiber 30.8g | 0% |
| Total Sugars 45.9g | |
| Protein 105.1g | 0% |
| Vitamin D 131.8IU | 0% |
| Calcium 941.3mg | 0% |
| Iron 32.3mg | 0% |
| Potassium 1232.4mg | 0% |
Source of Calories