Dessa fluffiga Proteinpannkakor are the easiest recipe for a high-protein breakfast. They are ready in 15 minutes, super fluffy, and packed with 15 gram protein 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 eller min Havre över natten med proteinpulver.
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Proteinpannkakor
Innehållsförteckning
- 2 teskedar Citron juice
- 1 kopp Växtbaserad mjölk - Anmärkningar 1
- ¼ kopp Mejerifri yoghurt - Anmärkningar 2
- 1 kopp Vitt fullkornsmjöl - Anmärkningar 3
- ⅓ kopp Gammaldags havregryn
- ⅓ kopp Proteinpulver - (40g/1.4 oz)
- ½ tesked Salt
- 2 matskedar Valfri kristallsötningsmedel - Anmärkningar 4
- 1 matsked Bakpulver
Optional – for unflavored protein powder
- 1 tesked Vanilj extrakt
Instruktioner
- 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.
- Värm en pannkaksstekplatta smord med lite kokosolja på medelvärme.
- Lägg 2 matskedar pannkakssmet per pannkaka på stekpannan och bred ut den i en rund form. Om smeten är för tjock, späd ut den med en extra skvätt mandelmjölk.
- Stek pannkakan i 2–3 minuter på låg till medelvärme tills den är torr i kanterna, vänd sedan och stek ytterligare en minut tills den puffas.
- Låt svalna på ett galler och grädda resten av smeten.
- Serve with vegan toppings you love like peanut butter, maple syrup, and chia jam.
lagring
- Förvara rester i upp till 4 dagar i en lufttät behållare i kylskåpet eller frys in och tina i rumstemperatur dagen före servering. Värm upp igen på en varm pannkaksstekplatta eller i en brödrost.
Anmärkningar
Kostrådgivning
Vad är proteinpannkakor?
I love high-protein recipes as a fulfilling post-workout breakfast, and these pancakes are the easiest to make. I adapted my recept på veganskt proteinpannkaka 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.
Ingredienser och ersättningar
- Heltäckande mjöl – Use either classic all-purpose flour or white wholewheat flour for a boost of fiber. For a gluten-free version, use my guide till glutenfri konvertering.
- Proteinpulver – I am using vanilla plant-based protein powder made with pea protein. Any brand and flavor should work as well.
- Bakpulver
- Sötningsmedel – You can use any natural crystal sweetener, such as coconut sugar, white sugar, allulose, tagatose, or erythritol.
- Osötad mandelmjölk – 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.
- Salt
- Citron juice – 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.
- Gammaldags havregryn – 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 kopp blåbär
- 2-3 tablespoons of dark chocolate chips
- 1/4 kopp hackade nötter
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.
Betjäningsförslag
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.
Förvaringsanvisningar
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.
Vanliga frågor om partihandel med mat och dryck
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.
Fler veganska proteinrecept
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.
Tack för att du delar med dig av detta recept!
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.