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Protein-Packed Pancakes

Enjoy a stack of light and fluffy protein pancakes made with plant milk and pea protein powder. Perfect for busy mornings or a leisurely brunch, these pancakes are versatile and satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plant milk Provides moisture and a creamy texture.
  • 1 tbsp apple cider vinegar Reacts with plant milk to create a buttermilk-like effect for fluffiness.
  • 1 tsp vanilla extract Infuses a fragrant sweetness that elevates the taste.
Dry Ingredients
  • 1 cup all-purpose flour The base ingredient, it gives structure and helps bind the pancakes together.
  • 1 scoop vanilla pea protein powder Adds a protein boost and rich flavor to each bite.
  • 2 tbsp sugar Enhances sweetness and balances the flavors.
  • 1 tbsp baking powder Creates fluffiness by helping the pancakes rise during cooking.
  • 1 tsp cinnamon Adds warmth and depth of flavor.
  • 1/4 tsp salt Enhances overall flavor and balances sweetness.
For Cooking
  • 1 tbsp coconut oil Used for greasing the pan for cooking pancakes.

Method
 

Preparation
  1. In a mixing bowl, combine the plant milk and apple cider vinegar and let it sit for 10 minutes to curdle.
  2. In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt until well combined.
  3. Whisk the vanilla extract into the plant milk mixture, then gradually add in the dry ingredients. Stir until just combined and no longer lumpy; avoid overmixing.
  4. Allow the batter to rest for about 5-10 minutes, which helps improve pancake texture.
Cooking
  1. Heat a non-stick pan over medium heat and grease it with coconut oil.
  2. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges look set (approximately 2-3 minutes).
  3. Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until cooked through and lightly golden.

Notes

Let your batter rest to achieve perfect pancakes. Test the pan temperature before cooking, and avoid using too much oil to prevent greasiness.