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Protein Pancakes

Delightful and nutritious protein pancakes that are fluffy and perfect for a healthy breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plant milk Provides moisture and a dairy-free option.
  • 1 tbsp apple cider vinegar Adds tang and activates baking powder.
  • 1 tsp vanilla extract For added sweetness and flavor.
Dry Ingredients
  • 1 cup flour Main structure-building ingredient.
  • 1 scoop vanilla pea protein powder Enhances protein content.
  • 1 tbsp sugar Balances flavors.
  • 1 tbsp baking powder Leavening agent for fluffiness.
  • 1 tsp cinnamon Adds warmth and aroma.
  • 1/4 tsp salt Enhances overall flavors.
For Cooking
  • 1 tbsp coconut oil Used for greasing the pan.

Method
 

Preparation
  1. In a mixing bowl, combine the plant milk and apple cider vinegar and let it sit for 10 minutes.
  2. In a separate mixing bowl, whisk together the flour, vanilla pea protein powder, sugar, baking powder, cinnamon, and salt.
  3. Whisk the vanilla into the plant milk mixture and then gradually whisk in the dry ingredients until just combined and no longer lumpy.
  4. Allow the batter to rest for about 5-10 minutes.
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.
  3. Cook until bubbles form on the surface and edges start to look set.
  4. Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side.

Notes

Serve with maple syrup, almond butter, or fresh fruit. These pancakes can be made ahead and stored for quick breakfasts.