Vegan Protein Pancakes

This is your sign to break out the protein powder and make this huge stack of fluffy vegan Protein Pancakes. I’ve topped them with peanut butter, banana slices, and maple syrup. They are so good!

Course Breakfast

Cuisine American, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings stacks à 3 pancakes

Calories 390kcal

Author Bianca Haun | Elephantastic Vegan

Equipment

Crepe Pan

Ingredients

Ingredients for the pancakes

1 very ripe banana
¾ cup unsweetened plant-based milk e.g. soy milk
⅔ cup all-purpose flour
⅓ cup protein powder e.g. rice protein
1 ½ teaspoons baking powder
1 teaspoon canola oil for the pan, add a bit for each batch of pancakes

Ingredients for the toppings

2 teaspoons peanut butter
2 teaspoons maple syrup
banana slices

US Customary - Metric

Instructions

In a bowl, mash the peeled banana.
Add the plant-based milk and give it a quick whisk.
Add the flour, protein powder, and baking powder. Whisk until incorporated, try not to overmix.
Spray/brush a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle (this works best with an ice cream scooper) of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6-7 pancakes out of the batter.
Stack the pancakes, drizzle with peanut butter and maple syrup, and top with fresh banana slices.

Notes

*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.

Tips for making the perfect vegan pancakes:

Flip the pancakes when you see small bubbles in the center.
If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
Not fluffy enough? Add more baking powder.
If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.

Nutrition