Vegan Protein Powder Pancakes | 32G Proteins
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- Опубліковано 15 жов 2024
- A super easy Vegan Protein Pancake ready in 15 minutes for a quick post-workout protein breakfast. These pancakes are also the most fluffy and nourishing pancakes with 6 grams of protein each. Go to the end of the video for the full nutrition panel and calories per serve. If you enjoy this video comment below and activate the caption for more details on the recipe. XOXO Carine
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Ingredients
▢Apple Cider Vinegar - or lemon juice
▢Unsweetened Almond Milk - or non-dairy milk you love
▢ All-Purpose Flour - or white whole-wheat flour
▢ Plant-based Vanilla Protein Powder - pea powder works the best here's the link to the one I use amzn.to/4eiM2Ur
▢ Salt
▢ Sugar - we used sugar-free erythritol or coconut sugar
▢ Baking Powder
Instructions
In a mixing bowl, whisk almond milk and apple cider vinegar and set aside while measuring the remaining ingredients.
In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, baking powder, sugar, and salt.
Stir the almond milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lump. It should be pretty thick, and that's normal.
Warm a pancake griddle greased with a tiny bit of coconut oil over medium heat.
Scoop 2 tablespoons of pancakes batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk.
Cook the pancake for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until it puffs.
Cool down on a wire rack and cook the remaining batter.
Serve with vegan toppings you love like peanut butter, maple syrup, chia jam.
Storage
Store leftovers for up to 4 days in an airtight container in the fridge or freeze and thaw at room temperature the day before serving. Rewarm on a hot pancake griddle or in a bread toaster.
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For those who don’t like protein powders like me; you can also replace it with silken tofu which adds extra protein. You also don’t taste it. Btw. Would maybe love some videos on high protein meals / breakfast where you don’t use protein powders ☺️
Great tip! However, the ratio of soy milk will be different as the the silken tofu thin out the batter. Silken tofu also contains less proteins with 7 grams per 100 grams, my clean protein powder containers 25g per scoop. It means that the nutrition panel will be different too - just in case someone look at their macros!
I'm surprised how well these came out, thanks
These look great! I wonder if it’s possible to freeze the batter for later cooking. Greetings from Argentina ❤️
With every recipe you can freeze the made pancakes and thaw them in the Toaster. Freezing the batter will make the consistency more liquid and the rising effect of the baking powder will not really work. I hope that helps. Greetings from Germany 🌺
@@gruschls thanks for your reply!
Yes you can! I recommend cooking the pancakes after they cool down. Freeze them in an airtight container, or bag, place a piece of parchment paper between each so they don't stick to each other. I wouldn't freeze the batter tho, as someone already said, it thins out. Enjoy the recipe.
Thanks for replying before me !
Which protein powder do you use? I online read "european pea protein". Thx! 😊
I am using a New Zealand Brand (where I live) but you can buy it worldwide on amazin (here's my affilaite link:amzn.to/4eiM2Ur) . I love this brand because it's clean made with no additives, just three ingredients, pea protein, natural vanilla and natural sweetener
I personally wouldn't use refined flour
If you change the flour, make sure you adjust the liquid ingredients as well. Other non refined flour like wholewheat, buckwheat or chickpea flour could work but they also contains more fiber and you will need way more liquid. Don't use almond flour or coconut flour tho, it won't work in this recipe. The batter will not firm up as the recipe is egg-free.
Just use the measuring cup to get the flour out 😂