Vegan Protein Pancakes
Give your breakfast a kick of extra protein and jumpstart your day with a stack of (kid-friendly) pancakes.
If you’ve never made homemade pancakes before, just a few pointers to keep in mind: Don’t overmix the batter, let the batter and resist the temptation to flip the pancake early. Ideally, you should only flip the pancake once to help it retain its fluffiness.
If you already have plant-based protein powder, feel free to use it in this recipe. We used Bob’s Red MIll Soy Protein for this recipe, but if your go-to is vanilla or chocolate flavored, give it a shot. On the other hand, feel free to omit the protein powder completely and you’ll still have a perfectly good recipe for pancakes.
8 medium-sized pancakes
1 cup all-purpose flour
1 tbsp baking powder
¼ cup protein powder
½ tsp salt
1 tbsp organic brown sugar
1 tbsp organic/unrefined white sugar
1 tbsp apple cider vinegar
1+ cup non-dairy milk (see directions)
- Mix apple cider vinegar and non-dairy milk in a measuring cup, stir and set aside
- In a large mixing bowl, whisk together all dry ingredients
- Add “buttermilk” mixture to dry ingredients and mix slowly. The batter should be fairly lumpy. Mix until you can’t see any dry flour and that’s it.
- If the batter is too thick, add more non-dairy milk 1 tablespoon at a time and fold in gently.
- Let the batter rest for about 5 minutes
- Heat an electric griddle to 375º (190º) and lightly grease. If using a nonstick skillet, heat on medium high with light oil/cooking spray.
- Scoop about ¼ cup per pancake. As the batter heats up, it’ll fluff up.
- Flip pancake once the edges are dry and center of batter bubbles.
- Serve immediately with vegan butter and maple syrup.