Protein Packed Vegan Pancakes Recipes
PROTEIN-PACKED VEGAN PANCAKES
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
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
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- Add the maple syrup or sweetener of choice if using, then slowly add the water, mixing until “just mixed.” It should be a little lumpy and quite thick but still pourable. Add a little extra water if needed.
- Allow the batter to rest while you heat a pan over low to medium heat. Use a little cooking spray or a good non-stick pan and scoop about 1/4 cup of the batter onto the pan for each pancake.
- Cook until bubbles start to appear and the edges of each pancake look dry and firm. Flip and cook for 1-2 more minutes.
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