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Vegan Protein Pancakes

North American · 20 min · Easy · 3 servings

Vegan Protein Pancakes

Oat-flour pancakes built on a scoop of vanilla plant protein and soy milk, sweetened by a mashed ripe banana rather than sugar. Cooked as small rounds so the soft batter flips cleanly. Light to eat but genuinely filling — batch a pile of them and reheat through the week.

~300 cal per serving — Calories are approximate, per serving — a guide only.

nut-freehigh-protein
Plan it:

Method

  1. 1

    Mix the dry ingredients

    In a bowl, whisk together the oat flour, protein powder, baking powder and a pinch of salt.

  2. 2

    Make the batter and rest it

    ⏱ 5 min

    Add the mashed banana, soy milk and vanilla. Stir until just combined — don't overmix. Let the batter rest for 5 minutes, adding a splash more milk if it is too thick.

  3. 3

    Cook the pancakes

    ⏱ 2 min 30 sec

    Heat a nonstick pan over medium heat. Pour in small rounds of batter and cook until bubbles form on top, about 2–3 minutes, then flip and cook 1–2 minutes more.

  4. 4

    Serve

    Serve topped with berries and a light drizzle of maple syrup.

Notes

The protein powder and soy milk turn a light pancake into a breakfast that actually holds you. Batch a stack and reheat through the week, and go easy on the syrup to keep the calories down.

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