Protein-Packed Vegan Pancakes to Comfort You this Winter (V, Veg)

easy-vegan-pancake-recipe-protein

Last month I shared a photo of these fluffy, vegan pancakes that are packed with protein + other nutrients on my instagram account @inspiredbynick.

You liked, you commented, and you warmed my heart!

I love this recipe, especially on a cold winter Sunday. So to finally be able to share it with you after the 12 Days of Xmas whirlwind I shared in December, just makes me happy.

If you don’t have any protein powder at home, that’s okay. The recipe works just as well without. I would recommend, however, enjoying it with a generous smothering of almond butter for a natural source of protein, fiber, and healthy fats. Not to mention how great it tastes, and maybe even add a dash of cinnamon if you like the blend of flavours like I do. 🙂

You’ll notice below that I used coconut sugar for these vegan pancakes. White sugar works just as well, but I like to use coconut sugar as it’s lower glycemic (almost by half on the glucose scale!) in comparison to white sugar.

I hope you enjoy this vegan pancake recipe as much as I do! Give it a try at home, tweak it if you like, and just let yourself have fun while making them!

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Protein-Packed, Fluffy, Vegan Pancakes Recipe

Course Breakfast, Brunch
Cuisine Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3

Ingredients

  • 1 ¼ cups flour
  • 2 tbsp coconut sugar
  • 2 tsp baking powder
  • ½ tsp pink himalayan salt
  • 1 scoop 20g of Vega One All-In-One Protein Powder
  • 1 ¼ cup water
  • 1 tbsp coconut oil liquid

Instructions

  1. In a large bowl, sift together your flour, coconut sugar, baking powder, salt and protein powder.
  2. In a small bowl, whisk your water and oil thoroughly to minimize separation as much as possible.
  3. Flatten out your dry ingredients, and begin to mix your wet into your dry. Stir thoroughly until your batter is slightly lumpy.
  4. Over medium heat, pour your batter on your griddle by large serving-sized spoonfuls, and cook until the edges of your pancakes are crisp. Flip onto the other side and cook until lightly brown.
  5. Continue until batter is finished, and you should be left with about 6 large pancakes, or 10 small.

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inspired by nick profile picNick Joly | Inspired by Nick 

Stay inspired.

inspiredbynick.com

 

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