These Vegan Gingerbread "Buttermilk" Pancakes Are Stacked With Protein
Whether you're following a vegan diet or not, these pancakes are a must. You won't be able to resist this fluffy and sweetly spiced veganized buttermilk stack — just one pancake is 77 calories and offers four grams of protein. These are also sweet enough on their own so you can skip the 200 calories of maple syrup and top with a few berries instead — it's about 30 calories for half a cup.
Aside from being a healthier, low-cal version than regular buttermilk pancakes, the gingerbread flavor beats any traditional flapjack. These are also made with a vegan egg that's made with flax meal and water — so you can skip the cholesterol and get a little extra fiber. That coupled with the added protein powder is the perfect combination for weight loss. They taste amazing hot off the griddle but also refrigerate well if you want to save a few for tomorrow's breakfast.
Vegan Gingerbread Pancakes
From Jenny Sugar, POPSUGAR Fitness
- Vegan egg:
1 tablespoon ground flaxseed
3 tablespoons water
- Dry ingredients:
1 cup whole wheat flour
1 serving vanilla plant-based protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
- Wet ingredients:
1 teaspoon apple cider vinegar
1 1/2 cups vanilla soy milk
1 tablespoon canola oil
1/2 teaspoon vanilla
1 tablespoon real maple syrup
- Make the vegan egg by stirring the flax meal and water in a small bowl. Set aside to thicken.
- Mix all the dry ingredients in a medium-sized bowl.
- In a separate bowl, mix the apple cider vinegar and soy milk together to create vegan buttermilk. Add and mix in the canola oil, vanilla, and maple syrup. Stir in the flax egg.
- Add the wet ingredients to the bowl of dry, and whisk until just mixed — avoid overmixing as this will result in a gummy consistency.
- Place a pan over medium heat and allow to warm up for about five minutes before cooking the pancakes. Spray a little cooking spray, and then pour about two tablespoons of batter onto the pan for each pancake (they'll be about four inches in diameter). The batter should sizzle when it hits the pan.
- When you see bubbles start to form (after about two minutes), it's time to flip. Cook for another minute or so.
- Place the cooked pancakes on a plate in an oven on warm until ready to serve.
- This recipe makes 12 pancakes. Store leftovers in an airtight container in the fridge.
- Breakfast/Brunch, Pancakes/Waffles
- North American
- 4 servings (12 pancakes)
- Total Time
- 29 minutes, 59 seconds
- Calories per serving