There’s something heartwarming about the prospect of a shared breakfast, where the kitchen fills with the scent of fresh pancakes that signal the start of a leisurely morning. Our Vegan Protein Pancakes Recipe is not only a delightful treat but also a nourishing start for your family. Packed with protein and entirely plant-based, these pancakes are a testament that hearty and healthy can go hand in hand. Perfect for weekend brunches or special mornings when you want to create something memorable, these pancakes are as beautiful on the plate as they are scrumptious. Let’s dive into making these golden stacks of joy!
Recipe Summary
- Prep Time: 10 minutes
- Cook Time:
- Total Time: 30 minutes
- Servings: 4
- Skill Level: Beginner
Ingredients
- 1 cup all-purpose flour
- 1 scoop vegan protein powder
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- Fresh fruits for topping (such as berries, bananas, or kiwi)
- Maple syrup for serving
Instructions
- In a large mixing bowl, combine the flour, vegan protein powder, sugar, baking powder, and salt.
- In a separate bowl, whisk together the almond milk and apple cider vinegar. Let it sit for a couple of minutes to curdle. This will create a vegan “buttermilk” effect.
- Add the vanilla extract and vegetable oil to the “buttermilk” mixture, stirring well to combine.
- Pour the wet ingredients into the dry ingredients, gently stirring just until mixed. Be careful not to overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of vegetable oil or cooking spray.
- Once the pan is hot, pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes on the other side, until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve your pancakes hot, topped with fresh fruits and a generous drizzle of maple syrup. Enjoy!
Helpful Tips
- If you prefer thicker pancakes, feel free to add a bit more flour to the batter.
- Customize your protein intake by adjusting the amount of protein powder used.
- For an extra flavor boost, add a teaspoon of cinnamon or nutmeg to the dry ingredients.
- Make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
Storage and Ingredient Substitutions
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a toaster or warm them in a skillet over low heat.
If you don’t have apple cider vinegar on hand, lemon juice can be used to achieve the same “buttermilk” effect. Additionally, you can use any plant-based milk available to you, such as soy or oat milk.
Pairings
These vegan protein pancakes pair wonderfully with a side of vegan sausage or scrambled tofu for a complete breakfast. Complement with a refreshing glass of freshly squeezed orange juice or a warm cup of herbal tea to round out your meal.
Here at Zynahz, we believe that every meal is an opportunity to create cherished moments. Our Vegan Protein Pancakes Recipe is just one way to fill your kitchen with joy and creativity. We encourage you to try these, share your delightful results with us, and spread the love by sharing the recipe with friends and family. Dive deeper into our world of flavors by exploring more recipes on Zynahz, following us on social media, and signing up for our newsletter for the latest updates and inspirations. Happy cooking!
