Acestea pufoase Clatite de proteine are the easiest recipe for a high-protein breakfast. They are ready in 15 minutes, super fluffy, and packed with 15 grame de proteine per serving! Plus, they are egg-free and dairy-free.
I love turning classic recipes into protein powerhouses to refuel after a workout. My favorite ways of using protein powder are to make either my protein donuts recipe sau al meu Fulgi de ovăz peste noapte cu pudră de proteine.
Îți place această rețetă?
Lasa un comentariu mai jos sau mergeți la Pagina de Facebook unde răspund la (aproape) toate comentariile, ale noastre Pagina Instagram pentru inspirație sau pentru noi pinterest pentru salvarea rețetelor!
Clatite de proteine
Ingrediente
- 2 lingurițe Suc de lămâie
- 1 ceaşcă Lapte pe bază de plante - Notă 1
- ¼ ceaşcă Iaurt fără lactate - Notă 2
- 1 ceaşcă Făină integrală albă de grâu - Notă 3
- ⅓ ceaşcă Ovăz rulat de modă veche
- ⅓ ceaşcă Pudră de proteine - (40 g/1.4 oz)
- ½ linguriță Sare
- 2 linguri Îndulcitor cristalin la alegere - Notă 4
- 1 lingură Praf de copt
Optional – for unflavored protein powder
- 1 linguriță Extract de vanilie
Instrucțiuni
- In a mixing bowl, whisk almond milk, yogurt, and lemon juice and set aside while measuring the remaining ingredients.
- In another mixing bowl, whisk dry ingredients evenly: white whole wheat flour, oats, protein powder, baking powder, sugar, and salt.
- Stir the 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.
- Încălziți o tigaie pentru clătite unsă cu puțin ulei de cocos la foc mediu.
- Puneți 2 linguri de aluat de clătite pentru fiecare clătită pe tigaie și întindeți-le într-o formă rotundă. Dacă aluatul este prea gros, subțiați-l adăugând puțin lapte de migdale.
- Coaceți clătita timp de 2-3 minute la foc mediu-mic, până se usucă pe margini, apoi întoarceți-o și coaceți-o încă un minut, până se umflă.
- Lăsați să se răcească pe un grătar și coaceți aluatul rămas.
- Serve with vegan toppings you love like peanut butter, maple syrup, and chia jam.
Stocare
- Păstrați resturile până la 4 zile într-un recipient etanș la frigider sau congelați-le și decongelați-le la temperatura camerei cu o zi înainte de servire. Reîncălziți-le pe o plită fierbinte pentru clătite sau într-un prăjitor de pâine.
notițe
Echipament
Nutriţie
Ce sunt clătitele proteice?
I love high-protein recipes as a fulfilling post-workout breakfast, and these pancakes are the easiest to make. I adapted my vegan protein pancake recipe to increase the protein content even more, and it’s a success. They are the fluffiness eggless protein pancakes and so tasty.
So let’s see how to make the best protein pancakes in 10 minutes for breakfast.
Ingrediente și înlocuiri
- Faina de toate scopurile – Use either classic all-purpose flour or white wholewheat flour for a boost of fiber. For a gluten-free version, use my ghid de conversie fără gluten.
- Pudră de proteine – I am using vanilla plant-based protein powder made with pea protein. Any brand and flavor should work as well.
- Praf de copt
- Îndulcitor – You can use any natural crystal sweetener, such as coconut sugar, white sugar, allulose, tagatose, or erythritol.
- Lapte de migdale neindulcit – I recommend using high-protein milk. My almond milk contains 4 grams of protein per cup. It’s fortified with soy protein which increases the pancake protein content.
- Sare
- Suc de lămâie – Lemon juice or apple cider vinegar. This makes the pancakes ultra fluffy as the acidity of this ingredient breaks down the carbs and starches from the flour into carbon dioxide bubbles.
- Ovăz rulat de modă veche – Oats add fiber and proteins to the pancakes.
You can incorporate any of the ingredients below into the batter for a boost of flavor or extra protein:
- 2 tablespoons of hemp seeds – this up the protein content even more.
- 1/3 ceașcă de afine
- 2-3 linguri de chipsuri de ciocolată neagră
- 1/4 cana de nuci tocate
How To Make Protein Pancakes
Protein pancakes are the easiest to make, and the great news is that you only need simple pantry ingredients to make them!
- In a mixing bowl, whisk the dry ingredients together: flour, oats, protein powder, salt, and sweetener. I use a sugar-free crystal sweetener like erythritol, but you can use coconut sugar or sugar.
- Pour the liquid ingredients on top of the dry ingredients: almond milk, lemon juice, and vanilla extract. Note that if you are using vanilla protein powder, the vanilla extract is optional, or the vanilla flavor will be overpowering.
- Warm a pancake griddle or non-stick crepe pan over medium heat.
- Spray some olive oil on the surface, and use a piece of absorbent paper to rub oil onto the pan.
- Scoop about 1/4 cup of pancake batter and pour onto the griddle or pan. I like to keep the pancakes medium, but you can make smaller pancakes using two tablespoons of batter at once.
- Cook for 2 to 3 minutes until some bubbles form on the top of the pancakes and when the sides dry out.
- Then, slide a spatula under the pancakes and flip them over.
- Cook for an extra minute on the other side before cooling down on a wire rack. You can foil the cooked pancakes to keep them warm while cooking the remaining batter.
- Cook all the pancakes, greasing the pan between each addition.
Sugestii de difuzare
These vanilla protein pancakes are delicious when topped with:
- Fresh fruit like banana slices or berries.
- Peanut butter, almond butter, or sunflower seed flour.
- Maple Syrup – or sugar-free syrup to keep the calories and sugar low.
- Yogurt such as coconut or cashew yogurt.
Instrucțiuni de depozitare
Store the leftover protein pancakes in the fridge in an airtight container for up to 3 days. You can also freeze cooked pancakes in zip-lock bags and thaw them in the fridge the day before.
These pancakes are tasty and can be eaten cold or lukewarm. You can rewarm pancakes in a bread toaster, on a hot pancake griddle, or in the microwave. But microwaves make their texture a bit chewy.
Întrebări frecvente
Protein powder is the easiest way to quickly increase the protein content of pancake recipes. But, protein powder is expensive, and not everyone has some at home. So below, I listed some other options to make any pancake recipe higher in protein at a reasonable price. Swap 1/4 cup of non-dairy milk for protein Greek cashew yogurt. Yes, there’s high-protein, dairy-free yogurt!
Add high-protein seeds like hemp seeds, flaxseeds, or chia seeds. Don’t add more than 1 or 2 tablespoons, or the batter can get dry and dense.
Pick protein-fortified milk- many soy milks and almond milks have a protein-loaded version.
Serve with extra protein yogurt or nut butter on the top. Peanut butter and almond butter are great sources of proteins.
Any protein powder flavor can be used in this recipe.
Every protein powder has a different composition and amount of protein. Protein is highly liquid absorbent. So if your brand makes the dough thick, add more milk until it’s easy to pour and spread on the griddle. It should be slightly thicker than regular pancake batter.
Yes, the recipe works with no sweetener.
Yes, you can freeze this protein pancake batter in an ice cube tray and cook the ice cube directly in a non-stick pan, covered with a lid, until the batter defrosts, melts, and cooks.
No, the recipe won’t work with low-carb flour. The pancakes won’t hold their shapes.
Mai multe rețete vegane cu proteine
If you enjoy protein-loaded breakfast and snacks, you’ll love these recipes:
These are so good! I found this recipe ran out of eggs and was craving protein pancakes!
I used Jovial brand einkorn whole wheat flour, siggis vanilla yogurt, vanilla almond milk and protein powder. I opted for brown sugar and fried my pancakes in coconut milk! Super yummy.
I like how you adapted the recipe! and so happy you enjoy your egg-free protein pancakes.
Vă mulțumim pentru împărtășirea acestei rețete!
Hi, I used spelt flour and the pancakes came out really bitter. Is this the flour’s fault? Or is 1tbsp of baking powder too much and makes it bitter? Thanks
Baking powder can taste bitter to some people when the recipe use a little more. I am using a 1 tablespoon to make the pancakes fluffier, you can decrease to 2 teaspoon if you can taste it, but I never taste the baking powder in mine so maybe it’s the reaction with the change of flour too.