Fluffy vegan protein pancakes
17 min · 26 g protein · 356 cals / serving
Thick, soft pancakes with no eggs or dairy: oat flour, vanilla pea protein, mashed banana and soy milk, lifted with baking powder and a dash of vinegar. Stacked with soy yogurt and berries, they make a weekend breakfast that is ready in under twenty minutes.
Ingredients
- 1/3 cup + 1 tbsp whole grain oat flour, or 1/2 cup rolled oats blended fine
- 1 2/3 scoops plant protein powder, vanilla pea protein
- 1 1/2 tsp baking powder
- a pinch ground cinnamon
- a pinch salt
- 1/2 large banana, well mashed
- 3/4 cup + 1 tbsp unsweetened soy milk
- 1 tsp apple cider vinegar
- a light spray cooking spray
To serve
- scant 1/2 cup unsweetened soy yogurt, plain, unsweetened
- 3/4 cup + 1 tbsp blueberries
- 1 cup raspberries
Steps
- Whisk the oat flour, protein powder, baking powder, cinnamon and salt in a bowl.
- Whisk the mashed banana, soy milk and vinegar together, pour onto the dry ingredients and stir just until no dry flour is left. Let the batter rest 2 minutes; it thickens and turns slightly bubbly.
- Heat a nonstick skillet over medium-low heat and spray it lightly. Pour in about 3 tablespoons of batter per pancake and cook 2–3 minutes, until bubbles open on the top and the edges look set, then flip and cook 1–2 minutes more. Plant-protein batter browns faster than a flour one, so keep the heat moderate.
- Stack the pancakes and top with soy yogurt, blueberries and raspberries.
Good to know
Why are mine flat or gummy?
Too much protein powder for the liquid, or heat that is too high so the outside sets before the middle rises. Pea protein gives the fluffiest result; brown rice or hemp protein makes denser pancakes.
Maple syrup?
A tablespoon over the stack is plenty with the banana in the batter and the berries on top.
Alternative
Per
- Calories
- 105
- Protein
- (31%)
- 8 g
- Fat
- (16%)
- 2 g
- Carbohydrates
- (53%)
- 15 g
- of which sugar
- 5 g
- Fiber
- 3 g
- Sodium
- 179 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 712 kcal goes into the pot and 723 g of ingredients comes out as about 678 g of food: 105 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.