Vegan Protein Pancakes
From Jenny Sugar, POPSUGAR
Notes
For fluffier, lighter pancakes, use all-purpose flour instead. Griddle up the entire recipe and store the extras in the fridge to warm up later in the week.
Ingredients
- Wet ingredients:
1 1/2 cups unsweetened soy milk
1 teaspoon apple cider vinegar
1 tablespoon oil (coconut or canola)
1/2 teaspoon vanilla
- Dry ingredients:
1 cup white whole wheat flour
1 serving vanilla plant-based protein powder (1/2 cup)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon organic sugar
1/4 teaspoon salt
1 1/2 tablespoons chia seeds
- Cooking spray
Fresh fruit, nuts, jam, or soy yogurt for serving (optional)
Directions
- Mix soy milk and apple cider vinegar and set aside to curdle for a few minutes.
- Mix dry ingredients together.
- Add oil and vanilla to soy milk mixture.
- Add wet ingredients to the dry.
- Heat a skillet over medium heat.
- Spray the pan lightly with cooking spray. Pour a heaping spoonful of pancake batter onto the hot pan and cook until bubbles form. Then flip and cook the other side.
- Make nine pancakes and serve with fresh fruit, jam, soy yogurt, or maple syrup.
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Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Cuisine
- North American
- Yield
- 9 pancakes
- Total Time
- 14 minutes, 59 seconds
Nutrition
- Calories per serving
- 104