When you are searching for a healthy and high powered lifestyle, you need to be running on real food. This vegan protein pancake recipe provides great ingredients that will set you up for a high powered day. Whether you just need more energy at work or if you have a strenuous workout planned later, this vegan protein pancake recipe is ideal for long-lasting strength. Also, for added benefits, the toppings to this better breakfast have numerous health benefits like omega 3’s, antioxidants, fiber and a ton of vitamins and minerals!
Ingredients for this Vegan Protein Pancake Recipe:
- 1 cup of your favorite vegan all-purpose flour (I like to use coconut flour, brown rice flour, garbanzo bean flour…there are so many, I encourage you to find your favorite!)
- ¼ cup of your favorite vegan protein powder (Again, there are so many to choose from but brown rice protein powder works great!)
- 1 tablespoon of baking powder.
- ½ teaspoon of kosher salt.
- 2 tablespoons of your favorite vegan maple syrup (unlike traditional batters, this one you can taste as you go, if you like how it tastes, great! If not, add more sweetener as needed!). You can also use a vegan sweetener replacement but I like maple because it tends to give them a more traditional taste.
- Between 1 cup and 1 ½ cups of filtered water.
- ¼ cup of walnuts
- ½ cup of fruit
- ½ tablespoon. of chia seeds
- 1 tablespoon of coconut oil
Directions for this Vegan Protein Pancake Recipe:
- Mix all the flour, protein powder, and salt together in a bowl.
- Then add in the maple syrup (or sweetener of your choice), then slowly add in your water and do a rough mix. It will look very thick and lumpy. If you need to, add more water but add slowly to avoid creating a runny batter.
- Heat your coconut oil in a non-stick pan on the low side of medium heat. The magic to great pancakes (any kind) is having the patience to cook them at a low-medium temperature.
- Add heaping spoonful (or more) to the thoroughly heated pan and cook until you see bubbles pop all the way to the center of your pancake, then flip and cook for a minute or two. Keep an eye on it, you want each side to be a golden brown color.
- Place a stack of pancakes on a plate and top with your choice of fruit. I personally like to use some frozen mixed berries (like a mix of blueberries, raspberries, and blackberries) and soak in some warm water, drain most water. After that you are left with juicy, soft fruit, dripping juice everywhere over your pancakes. Then add some fresh kiwi, strawberries and well…any fruit! I like to put fruit on each pancake in the stack, add your syrup of choice and sprinkle with your chia seeds and walnuts.
This vegan protein pancake recipe serves two very fortunate people.