Vegan Protein Pancakes

5 from 2 votes

These fluffy, cinnamon-kissed vegan protein pancakes are loaded with 37 grams of protein per serving. Top with fruit and a drizzle of maple syrup for a delicious breakfast that will keep you full for hours!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings (4 protein pancakes each)

Calories: 536kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large bowl
Non-stick or well-seasoned cast iron skillet or griddle

Ingredients

132 grams pea protein powder (this was four scoops of the protein powder I use, or just over 1 cup)
96 grams blanched almond flour (1 cup)
60 grams unbleached all purpose flour (½ cup)
¼ teaspoon salt
2 teaspoon baking powder
½ teaspoon baking soda
14 grams flax meal (1 tbsp)
2½ cups soy milk
1 teaspoon pure vanilla extract
2 tablespoon maple syrup
1 teaspoon apple cider vinegar
2 teaspoon cinnamon
2 tablespoon avocado oil or any neutral oil (for cooking pancakes)

Instructions

Place protein powder, almond flour and all purpose flour in bowl along with baking powder, baking soda, salt and flax meal. Whisk until combined.
Add the wet ingredients: plant milk, maple syrup, pure vanilla extract, cinnamon and apple cider vinegar. Use a spatula to mix the batter. The batter will be thicker than your average pancake batter.
Use a cup measure to scoop some pancake batter into an oiled skillet or griddle. I used a ⅓rd cup measure. The pancake will spread a bit on its own as it cooks but if needed give it some help by spreading the batter with the bottom of the cup measure or a spoon.
The pancake will take some time to set up - almost twice as much time as it takes for a regular pancake to firm up - so be patient. Once the edges are dry, carefully lift a corner of the pancake with a flat spatula to see if it is golden-brown. Flip carefully and continue cooking the other side. Repeat for the remaining batter.

Nutrition