Vegan Protein Pancakes
Craving something fluffy and delicious? These Vegan Protein Pancakes are packed with plant-based goodness and perfect for a healthy breakfast or snack. Easy to make, quick to prepare, and entirely satisfying, they’ll have you coming back for more!
Equipment
- Wooden Spoon
- Skillet
- Frying Pan
Ingredients
- 1/3 cup Flour
- 1/3 cup Protein powder
- 1.5 tsp Baking powder
- scant 1/4 tsp Salt
- 3/4 cup Milk of choice
- 2 tsp Oil or nut butter
- 1 tbsp Sugar or sweetener
Instructions
- Start by gathering all your ingredients, ensuring you have everything at hand. This will make the process smooth and enjoyable.
- In a mixing bowl, combine the dry ingredients: flour, protein powder, baking powder, and salt. Stir them together until evenly mixed.
- In another bowl, mix the wet ingredients, which include the milk and oil or nut butter. If using nut butter, make sure it’s well-blended to avoid clumps.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined, being careful not to overmix. A few lumps are okay!
- Let the batter sit for about 10 minutes. This waiting time allows it to thicken and become fluffier.
- While the batter rests, heat a nonstick skillet over medium heat. To check if it’s ready, drop a bit of water on the skillet; if it sizzles, you’re good to go.
- Once the skillet is hot, reduce the heat to low for cooking. This ensures the pancakes cook evenly without burning.
- Pour small ladles of batter onto the skillet. Smaller pancakes cook more evenly and give you perfect bites.
- Watch for the edges to start looking dry and the surface to bubble slightly. This indicates it’s time to flip!
- Using a spatula, carefully flip each pancake and cook for an additional minute until golden brown. When done, transfer to a plate and keep warm.
- Repeat until all batter is cooked, greasing the skillet as needed to prevent sticking between batches.
Notes
If you’re cooking for a crowd, feel free to double or triple the recipe for everyone to enjoy!