Why do people eat protein pancakes?

Protein pancakes are a popular option because they’re a delicious way to start the day with a good dose of protein . This helps with muscle repair and keeps you full for longer. Also, they are a great way to add protein to a traditional breakfast.

Why are my vegan pancakes sticking?

Sticking often occurs when the pan isn't hot enough or doesn’t have enough oil. Also, the batter may be too wet. Be sure to preheat the pan and use enough oil, and don’t flip before the bottom is golden brown. Make sure also that the pan you are using is nonstick.

Are protein pancakes healthier?

Protein pancakes can be healthier because they have higher protein levels. They can also be lower in unhealthy fats and refined carbohydrates than traditional pancakes . These can be part of a more balanced diet when you are trying to maintain a healthy lifestyle.

Can you use vegan protein powder in baking?

Yes, vegan protein powder is very versatile and can be used in baking. It adds protein and can also improve the texture of baked goods. You can use it in pancakes , muffins, and many other recipes. However, keep in mind that every protein powder is different and you may have to tweak your recipe to suit each different brand and type.

Vegan Protein Pancakes: Amazing & Delicious Recipe

Description

Whip up a stack of incredibly fluffy and nutrient-packed vegan protein pancakes! This easy recipe uses simple, plant-based ingredients to create a satisfying breakfast that’s perfect for fueling your day or recovering after a workout.

Ingredients

1 cup gluten-free flour blend (or all-purpose flour)
1 scoop (30g) plant-based protein powder (vanilla or unflavored)
1 tbsp baking powder
1 tbsp maple syrup (or other liquid sweetener)
1 cup plant-based milk (almond, soy, or oat)
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 tbsp coconut oil (melted, plus extra for cooking)
Pinch of salt

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Instructions

Make Flax Egg: In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes to thicken.
Mix Dry Ingredients: In a large bowl, whisk together the flour, protein powder, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk the plant-based milk, maple syrup, melted coconut oil, and prepared flax egg.
Make Batter: Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Do not overmix. Let the batter rest for 5 minutes.
Cook: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
Serve: Serve immediately with your favorite toppings like fresh fruit, nut butter, or maple syrup.

Notes

Don’t Overmix: Overmixing is the most common mistake and will make the pancakes tough. Stir until the ingredients are just combined; lumps are fine.

Batter Consistency: If the batter is too thick, add a splash more plant-based milk. If it’s too thin, add a bit more flour.

Protein Powder: The type of protein powder can affect texture. Pea and soy protein tend to work best for a fluffy result.

Make-Ahead: Cooked pancakes freeze perfectly. Cool completely, then store in a freezer bag with parchment paper between them. Reheat in a toaster.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 serving (3-4 pancakes)
Calories: ~300 kcal
Sugar: ~5g
Sodium: ~450mg
Fat: ~8g
Saturated Fat: ~5g
Saturated Fat: ~2.5g
Trans Fat: 0g
Carbohydrates: ~40g
Fiber: ~5g
Protein: ~20g
Cholesterol: 0mg