Protein Vegan Pancakes (Print-Friendly Version)

Soft vegan protein pancakes that let you swap flours and sweeteners for a healthy morning meal.

# Ingredients List:

01 - Sugar or sweetener, 12 grams (optional)

02 - 0.75 grams salt

03 - 6 grams baking powder

04 - 26 grams vegan protein powder

05 - 43 grams all-purpose flour

06 - 10 milliliters nut butter or neutral oil (optional)

07 - Plant-based milk or water, about 180 milliliters, add more if needed

01 - Let your batter sit for 10 minutes so it gets nice and fluffy.

02 - Put small spoonfuls of batter on the pan, turn the heat down low, and cook till the edges look dry.

03 - Whisk the flour, protein powder, baking powder, salt, and sugar together in a bowl until it’s all mixed well.

04 - Carefully flip each pancake with a spatula and cook another minute till golden and fully cooked.

05 - If your batter feels too thick, slowly add more milk or water until it pours easily.

06 - Add the plant milk and the oil or nut butter bit by bit into the dry mix, stirring till you get smooth batter.

07 - Brush the pan with a bit of oil again before you cook the next batch.

08 - Heat a lightly oiled nonstick pan over medium heat until a drop of water dances on the surface.

01 - Make the batter thicker or thinner by tweaking the liquid for the pancake feel you want.

02 - A good nonstick pan helps pancakes cook smooth and flips easy.

03 - Try topping with syrup, fresh fruit, or nut butters to boost the taste.