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
- Frying pan
- 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
- 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.