Protein Packed Vegan Pancakes Recipes

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PROTEIN-PACKED VEGAN PANCAKES



Protein-Packed Vegan Pancakes image

Delicious high-protein vegan pancakes. Easy to make and full of flavor. Serve with maple syrup, if desired.

Provided by Ellie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 11

1 cup ice cold water
4 tablespoons dry vegan egg replacer (such as VeganEgg®)
1 cup all-purpose flour
1 cup blanched almond flour
4 tablespoons flax seed meal
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 cups almond milk
5 tablespoons vegan butter, or more as needed, divided
2 teaspoons vanilla extract

Steps:

  • Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
  • Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
  • Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.6 g, Fat 22.5 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 527 mg, Sugar 7.7 g

PROTEIN PANCAKES



Protein pancakes image

With 29g of protein in each serving, this delicous breakfast stack is the perfect fuel after exercise. Complete with layers of yogurt, seeds and blueberry chia jam

Provided by Jessica Gooch

Categories     Breakfast, Brunch

Time 40m

Number Of Ingredients 15

2 tbsp ground flaxseeds
20g ground almonds
300ml soya milk
200g quinoa flour
1 medium banana , mashed
2 tbsp maple syrup
coconut oil , for frying
200g blueberries , mashed
2 tbsp chia seeds
1-2 tbsp maple syrup , to taste
2 tsp lemon juice
100g coconut yogurt or Greek yogurt
1 tbsp pistachio nuts or pumpkin seeds, chopped, toasted if you like
2 tsp hulled hemp seeds
mixed berries

Steps:

  • In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
  • Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
  • Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
  • Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
  • Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.

Nutrition Facts : Calories 798 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 39 grams sugar, Fiber 15 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium

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