Vegan Protein Pancakes
Start your morning with pancakes! This recipe provides Omega-3 fatty acids and 34 grams of plant-based protein. It is vegan and gluten-free.
Servings 1
Ingredients
Pancake Batter Dry Ingredients
- 1/4 cup oat flour (gluten-free as necessary)
- 2 tbsp Anthony's premium pea protein, unflavored
- 1 tbsp ground flaxseed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Pancake Batter Wet Ingredients
- 1/2 cup pistachio milk
- 1 teaspoon vanilla
- 1 tbsp maple syrup
- 2 tbsp sweet potato (or pumpkin) puree
Pancake Batter Stir-Ins
- 1/4 cup chopped walnuts
- 1-1/2 teaspoons chia seeds
Syrup
- 2 tbsp powdered peanut butter
- 1 tbsp maple syrup
- 1+ tbsp water (to desired consistency)
Instructions
- Preheat your cast iron griddle on low heat (or pan of your choice) while preparing the pancake batter.
- In a small mixing bowl, stir the dry ingredients together, then add the wet ingredients and stir.
- Add the pistachio milk slowly, just shy of ½ cup gets the batter to the consistency I like.
- Lastly stir in the walnuts and chia seeds. Chia seeds soak up the moisture in the batter, so don’t add the chia seeds until you’re ready to put the batter on the griddle.
- I typically place a little olive oil on the griddle before I place the batter on it, and I make two large pancakes. Flip the pancakes when they look slightly brown on the edges.
- While the pancakes are cooking, in a small dish, mix the syrup ingredients together to the consistency you prefer.
- When the pancakes are done, place the first pancake on your plate, then add half of the syrup. Then place the second pancake on top and add the rest of the syrup (like you’re icing a double layer cake).
- Add toppings. I typically add berries, but any fruit of your choice works: bananas, apples, berries, etc.