Vegan Protein Pancakes
Start your morning strong with these fluffy and nutritious Vegan Protein Pancakes—rich in plant-based protein and packed with wholesome ingredients! Made with rolled oats, protein powder, and ground flaxseeds, this recipe is naturally gluten-free and provides a hearty dose of fiber to keep you energized all day. Almond milk and apple cider vinegar combine to create a vegan "buttermilk" that gives these pancakes their signature light and airy texture. Sweetened with a touch of maple syrup and enhanced with vanilla, each bite is deliciously satisfying. Quick to prepare and ready in just 30 minutes, these pancakes are perfect for a protein-packed breakfast or post-workout fuel. Serve them warm with a burst of fresh berries and drizzled maple syrup for a truly indulgent start to your day!
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Recipe Information
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
Instructions
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.
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'.
Pour the wet ingredients into the dry mixture in the blender. Blend until smooth and well combined. The batter should be thick but pourable.
Heat a non-stick skillet or griddle over medium heat and add coconut oil to lightly coat the surface.
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.
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
Repeat until all the batter is used, adding more coconut oil to the skillet as needed to prevent sticking.
Serve the pancakes warm, topped with fresh berries and additional maple syrup if desired.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 54.2 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 902 mg | 69% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
