How To Prepare Vegan Protein Pancakes Simple

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Forget dry, flavorless protein pancakes! This recipe is about to change your breakfast game. We’re creating fluffy, satisfying vegan protein pancakes packed with protein and healthy ingredients to keep you energized all morning. Whether you’re a fitness enthusiast, vegan, or simply looking for a more wholesome breakfast option, these pancakes are perfect for you.

Ingredients:

Vollwertige Vegane Protein Pancakes
Vollwertige Vegane Protein Pancakes

Dry Ingredients:

  • 1 cup all-purpose flour (or gluten-free alternative)
  • ¼ cup unsweetened plant-based protein powder (pea protein recommended for fluffiness)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • Wet Ingredients:
  • 1 ½ cups unsweetened plant-based milk (almond, soy, oat, etc.)
  • 1 tablespoon maple syrup (or preferred sweetener)
  • 1 tablespoon melted coconut oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • Toppings (optional):
  • Fresh fruit (berries, banana slices, etc.)
  • Nuts and seeds (chia seeds, chopped almonds, etc.)
  • Vegan yogurt
  • Maple syrup or agave nectar

  • Directions:

    1. Whisk the dry ingredients: In a large bowl, whisk together the flour, protein powder, baking powder, salt, and cinnamon (if using).
    2. Combine the wet ingredients: In a separate bowl, whisk together the plant-based milk, maple syrup, coconut oil, and vanilla extract.
    3. Wet meets dry: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few lumps are okay! Don’t overmix, or your pancakes will be tough.
    4. Heat your pan: Preheat a non-stick pan or griddle over medium heat. Lightly grease the pan with a touch of oil or cooking spray.
    5. Pour and cook: Pour about ¼ cup of batter per pancake onto the preheated pan. Let them cook for 2-3 minutes, or until bubbles appear on the surface and the edges begin to set.
    6. Flip and finish: Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes, or until golden brown on the other side.
    7. Serve and enjoy! Plate your delicious vegan protein pancakes and top them with your favorite options. Fresh fruit, nuts, seeds, and a drizzle of maple syrup are all tasty choices.

    Nutrition Facts:

    (This is an approximate estimation per pancake, and can vary depending on the specific ingredients you use.)

    Calories: 250

  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 30g
  • Sugar: 5g
  • Protein: 15g
  • Sodium: 200mg

  • Remember: These are just a guideline. You can adjust the sweetness, add more protein powder for an extra boost, or swap ingredients to fit your dietary needs and preferences.

    Conclusion:

    Ditch the boring breakfast routine and elevate your mornings with these delightful vegan protein pancakes. They’re packed with protein and healthy ingredients, keeping you feeling full and energized throughout the day. Plus, they’re incredibly versatile – customize them with your favorite toppings for a truly delicious and satisfying start to your day.

    FAQs:

    1. What can I substitute for the protein powder?

    If you don’t have protein powder on hand, you can use an equal amount of rolled oats blended into a fine flour. This will add some protein and fiber, but the texture won’t be quite as fluffy.

    2. Can I make these pancakes gluten-free?

    Absolutely! Simply swap the all-purpose flour for a gluten-free all-purpose flour blend. Ensure all other ingredients you use are certified gluten-free as well.

    3. What’s the best plant-based milk to use?

    Any unsweetened plant-based milk you enjoy will work! Popular options include almond milk, soy milk, oat milk, and coconut milk.

    4. How can I make these pancakes vegan and oil-free?

    For an oil-free option, use a non-stick pan coated with a light spray of cooking spray. You can also substitute the melted coconut oil with unsweetened applesauce in a 1:1 ratio.

    5. Can I store leftover pancakes?