Vegan Protein Pancakes

I know, I know, the pancake recipe has been overdone and appears on every foodies blog! However, it had to be done. These pancakes have been enriched with added protein; this can be either protein powder or lupin flour. The pancakes are rich in oats, and are thick so they are more filling than standard crêpes.

My recipe is immensely quick and easy to prepare, even on a rushed morning taking not much more time to prepare than porridge. So don’t save them only for a weekend treat!

I have never managed to coax my kids into eating porridge nor muesli, and since one of my children doesn’t eat eggs and the other is sensitive to eggs, finding a filling breakfast which doesn’t involve bread was often a challenge. So I was delighted that they love these pancakes; served with some fruit, they make a well-rounded breakfast, keeping everyone satisfied until lunchtime.

Protein-enriched oat pancakes, a filling and well rounded breakfast when served with some fresh fruit.

Vegan Protein Pancakes

These pancakes are totally delicious whilst being vegan and protein rich. They are super quick and easy to make, and are even quick enough for a mid-week morning breakfast taking not much more time than porridge! My kids LOVE them and I know they will be on their best form for school after a protein rich breakfast.
Prep Time5 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Keyword: pancakes, protein-rich, vegan
Calories: 125kcal

Equipment

  • Frying pan
  • Blender

Ingredients

  • 300 ml Unsweetened Almond Milk (or another milk of your choice)
  • 25 g Protein powder
  • 75 g Gluten-free oats
  • 1 tsp Ground cinnamon
  • 1 tbsp Chia seeds
  • 1 tbsp Coconut oil (liquid)
  • 1 tsp Gluten-free baking powder

Instructions

  • Place all ingredients into a high powered blender and blend until smooth.
  • Transfer the mixture straight away into a jug and leave it to sit for a few minutes so it thickens.
  • Heat a lightly oiled frying pan over a medium-high heat.
  • Place two spoonfuls of the mixture into the pan and use the back of the spoon to spread the mixture into a round pancake shape. I cook 2 to 3 pancakes at a time and the mixture should make between 6 and 8 pancakes depending on the size.
  • Cook the pancake for around 1 to 2 minutes each side.
  • Serve your pancakes with a sprinkle of ground cinnamon, some fresh or frozen berries and a cup of green tea.

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