These super easy Wegańskie naleśniki proteinowe are ready in 15 minut for a quick post-workout protein breakfast. Plus, these pancakes are also the most fluffy and nourishing with 6 gramów białka each and also perfect for vegan breakfast for kids.
I have to admit it, I love making pancakes. They are my kids’ favorite breakfast and the whole family enjoys eating a stack of my Baby Banana Pancakes, Naleśniki bananowo-owsianelub Wegańskie naleśniki owsiane.
But Damien and I also happen to work out daily and so we enjoy having a sweet recovery breakfast that helps recharge in protein. Proteins are essential to help the body build and repair muscles. So I love making protein pancakes for these mornings.
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Wegańskie naleśniki proteinowe
Skład
- 2 łyżeczki do herbaty Ocet jabłkowy - or lemon juice
- 1 kubek Niesłodzone Mleko Migdałowe - or non-dairy milk you love
- 1 kubek Mąka uniwersalna - (notatka 1)
- ⅓ kubek Proszek proteinowy waniliowy - pea powder works the best (40g/1.4 oz)
- ½ łyżeczka Sól
- 2 łyżka stołowa Cukier trzcinowy nierafinowany - we used sugar-free erythritol or coconut sugar
- 1 łyżka stołowa Proszek do pieczenia
Instrukcje
- In a mixing bowl, whisk almond milk and apple cider vinegar and set aside while measuring the remaining ingredients.
- In another mixing bowl, whisk dry ingredients evenly: flour, protein powder, baking powder, sugar, and salt.
- Stir the almond milk mixture into the bowl with the dry ingredients until a thick pancake batter forms with no lump. It should be pretty thick, and that's normal.
- Warm a pancake griddle greased with a tiny bit of coconut oil over medium heat.
- Scoop 2 tablespoons of pancakes batter per pancake on the griddle and spread in a round shape. If the batter is too thick, thin it out by adding an extra splash of almond milk.
- Cook the pancake for 2-3 minutes on low-medium heat until dry on the edges, then flip and cook an extra minute until it puffs.
- Cool down on a wire rack and cook the remaining batter.
- Serve with vegan toppings you love like peanut butter, maple syrup, chia jam.
Dyski
- Store leftovers for up to 4 days in an airtight container in the fridge or freeze and thaw at room temperature the day before serving. Rewarm on a hot pancake griddle or in a bread toaster.
Komentarz
Odżywianie
Składniki i zamienniki
All you need are a few simple pantry ingredients and just 15 minutes to whip a batch of these vegan pancakes.
- Mąka uniwersalna – For a gluten-free version, use my przewodnik po przejściu na dietę bezglutenową. Note that this recipe won’t work with almond flour or coconut flour. You can swap 1/4 cup of the flour with oat flour to make the recipe higher in białko roślinne.
- Proszek proteinowy waniliowy – we tested the recipe with three types of plant-based protein powder, including pea protein powder, almond protein powder, and peanut protein powder. The best fluffy pancakes come from pea protein powder.
- Ocet jabłkowy lub sok z cytryny.
- Niesłodzone Mleko Migdałowe or any non-dairy milk you love, like oat milk or soy milk. Prefer to use unsweetened milk to make balancing the sweetness easier.
- Proszek do pieczenia – This is the key to fluffy pancakes.
- Słodzik kryształowy – We used sugar-free erythritol, but sugar or coconut sugar works as well.
Batter Add-Ons
This vegan protein pancake batter is even better with some flavoring and add-ons to increase the flavors. Feel free to stir in some of the below ingredients in the batter before cooking the pancakes:
- 1/4 cup of berries – strawberries, blueberries, or raspberries.
- Dark vegan chocolate chips
- 1/2 teaspoon of Cinnamon
- 1/4 szklanki staromodnych płatków owsianych
How To Make Vegan Protein Pancakes
This is probably the easiest vegan pancake recipe.
- First, prepare dairy-free buttermilk. To do so, simply whisk the almond milk and apple cider vinegar together in a mixing bowl and set it aside while you prepare the remaining ingredients.
- In a large mixing bowl, whisk together all the dry ingredients: flour, protein powder, sugar, and salt.
- Pour the the vegan buttermilk into the dry protein pancake ingredients.
- Whisk the pancake mixture until a thick batter forms.
- Warm a pancake griddle or non-stick pan over medium heat. Rub the frying pan surface with a piece of absorbent paper slightly oiled with olive oil or coconut oil.
- Then, scoop out 2 tablespoons of pancake batter per pancake and spread in a round shape. The batter is pretty thick, and that’s normal. If it’s really too thick and won’t spread, add a splash of extra almond milk to your pancake batter to thin it out.
- Cook the pancakes for 2 to 3 minutes or until the edges are drying out and bubbles form in the center of the pancakes.
- Flip and cook the pancakes to the other side until the vegan protein pancakes are golden brown and puff.
- Let the pancakes cool down on a wire rack and keep cooking the remaining batter, following the instructions above.
Służąc
These vegan pancakes with protein powder are delicious plain or topped with some of the vegan-friendly toppings below:
- Fresh berries like raspberries, blueberries, or strawberries.
- Jogurt kokosowy
- Masło orzechowe lub masło migdałowe
- Wegańskie chipsy czekoladowe
- Krojone migdały
- Siekane fistaszki
- Chipsy kokosowe
- Domowy dżem dla dzieci
- Maple syrup or brown rice syrup for a low GI sweetener
- Vegan date caramel
Tips for Choosing The Protein Powder
The key to making fluffy protein powder pancakes is to use:
- The exact amount of protein powder needed for the recipe.
- The same type of protein powder.
In fact, each protein powder has different water absorbance, and as a result, your protein pancakes will have a different texture based on what you choose. You can weigh your protein powder with a kitchen scale or use a measuring cup and use the scoop, sweep method to measure. Don’t overpack the powder in the cup for better measurement.
The best protein powder for vegan fluffy pancakes is pea protein powder. You can use vanilla, caramel, or chocolate flavors. For a less fluffy vegan protein pancake, use nut or seed protein powder, like:
- Proszek białkowy z orzechów ziemnych
- Migdałowy proszek białkowy
- Białko w proszku z konopi
Note that we didn’t try the recipe with a whey protein powder. Whey is not vegan. It’s made from cow milk.
Instrukcje dotyczące przechowywania
You can store these protein pancakes in the fridge in an airtight container for up to 4 days. To rewarm pancakes, bring them in a bread toaster, sandwich press, or hot pancake griddle.
You can also freeze pancakes with protein powder very well. Freeze them in individual bags to avoid the pancakes sticking to each other. Thaw them at room temperature the day before serving and rewarm them following the instructions above.
Więcej przepisów na dania wegańskie z białkiem
Below I listed more vegan recipes made with protein powder for a high-protein vegan breakfast.
Więcej przepisów na wegańskie naleśniki
I have plenty of other vegan pancake recipes on the blog. If you don’t feel like using protein powder, the ones below are delicious as well!
2 tablespoons of batter?
Feel free to make them bigger if you like!
Delicious and easy! I used vanilla protein powder and ripple pea milk, and customized (based on the family’s preferences) by adding chocolate chips or blueberries.
I am so happy you like them!
These are the absolute best vegan pancakes I have ever made. The texture and flavor was perfect: fluffy and delicious. I am so happy I finally found my go-to recipe for pancakes.
Dziękuję bardzo!
Woohoo! Light, fluffy, filling and delicious pancakes! I subbed oat milk and lemon juice and they were so good. I did find the oats a little strange, but they added a nice texture. I may grind them up next time and add them that way. I was also able to get 10 pancakes out of this recipe.
Dziękuję bardzo!
Hi! Could I use whole wheat/grain flour and allulose in this recipe?
I haven’t tried yet, I suppose it could work.
very good and tasty receipes loved them
I used Orgain birthday cake protein powder and these were some of the best pancakes I’ve ever had! Yummy!
Love love love this recipe and a weekend favorite!
I used Huel vanilla protein powder and I added just a touch of extra soy milk to make the batter a bit pourable!
Dziękuję Ci!!
These are so delicious! I used gluten free flour and they cook up perfectly. I have issues digesting fat so these were great only having 0.6g per pancake (I had 3 ). Thanks for sharing this recipe.
Used Vega Sport and these were phenomenal – better than regular pancakes, even. Super fluffy. I also added more milk until the consistency was thinner, and it worked great.