Napakadaling gawin ang mga ito Mga Vegan Protein Pancake are ready in 15 minuto for a quick post-workout protein breakfast. Plus, these pancakes are also the most fluffy and nourishing with 6 gramo ng protina 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, Mga Pancake ng Banana Oat, O Mga Vegan na Oatmeal Pancake.
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.
Nagustuhan mo ba ang resipe na ito?
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Mga Vegan Protein Pancake
Ingredients
- 2 kutsarita Apple Cider Vinegar - o katas ng lemon
- 1 tasa Gatas na Almond na Walang Tamis - o gatas na hindi gawa sa gatas na gusto mo
- 1 tasa Flour ng Lahat-Lyong - (tala 1)
- ⅓ tasa Pulbos ng Protina ng Banilya - pinakamahusay na gumagana ang pea powder (40g/1.4 oz)
- ½ kutsarita Asin
- 2 tablespoons Hindi Pinong Cane Sugar - we used sugar-free erythritol or coconut sugar
- 1 kutsara Paghurno Powder
tagubilin
- 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.
- Painitin ang isang pancake griddle na nilagyan ng kaunting mantika ng niyog sa katamtamang init.
- Maglagay ng 2 kutsarang batter ng pancake sa bawat pancake sa griddle at ipahid nang pabilog. Kung masyadong makapal ang batter, manipis ito sa pamamagitan ng pagdaragdag ng kaunting almond milk.
- Lutuin ang pancake sa loob ng 2-3 minuto sa mahina hanggang katamtamang apoy hanggang sa matuyo ang mga gilid, pagkatapos ay baligtarin at lutuin nang isa pang minuto hanggang sa pumutok ito.
- Palamigin sa isang wire rack at lutuin ang natitirang batter.
- Ihain kasama ng mga vegan toppings na gusto mo tulad ng peanut butter, maple syrup, o chia jam.
Imbakan
- Itabi ang mga natira nang hanggang 4 na araw sa isang lalagyang hindi papasukan ng hangin sa loob ng refrigerator o i-freeze at lasawin sa temperatura ng kuwarto isang araw bago ihain. Painitin muli sa isang mainit na pancake griddle o sa isang bread toaster.
Mga Tala
kagamitan
Pagkain
Ingredients at Substitutions
All you need are a few simple pantry ingredients and just 15 minutes to whip a batch of these vegan pancakes.
- Flour ng Lahat-Lyong – Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten. 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 protina na nakabatay sa halaman.
- Pulbos ng Protina ng Banilya – 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.
- Apple Cider Vinegar o lemon juice.
- Gatas na Almond na Walang Tamis or any non-dairy milk you love, like oat milk or soy milk. Prefer to use unsweetened milk to make balancing the sweetness easier.
- Paghurno Powder – This is the key to fluffy pancakes.
- Pampatamis na Kristal – We used sugar-free erythritol, but sugar or coconut sugar works as well.
Mga Add-On ng Batter
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 cup of old-fashioned rolled oats
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.
Serving
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.
- Yogurt ng niyog
- Mantikilya ng mani o mantikilya ng almendras
- Mga vegan na chocolate chips
- Hiniwang mga almendras
- Chopped peanuts
- Mga chips ng niyog
- Gawang bahay jam ng sanggol
- 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:
- Peanut protein powder
- Almond protein powder
- pulbos ng protina ng abaka
Note that we didn’t try the recipe with a whey protein powder. Whey is not vegan. It’s made from cow milk.
Mga Tagubilin sa Pag-iimbak
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.
Higit pang mga Recipe ng Vegan Protein
Below I listed more vegan recipes made with protein powder for a high-protein vegan breakfast.
Mas Maraming Vegan na Recipe ng Pancake
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!
These were SO good! The only changes I made were that I added 1/2 tsp of vanilla extract and 1 tablespoon of maple syrup to the batter. I did this because my protein powder has a weird taste to it so I wanted to make sure I could mask it haha.. these are definitely going to be my new Sunday breakfast!
These we’re great!!
These are delicious and very fluffy as described. I used half all purpose flour and half whole wheat flour and had to use a lot more milk to get it to a pouring consistency – probably like 1/2 c more milk. Will make these again!
Thank you for sharing. We also use Orgain and while they taste great, they always end up flat (fluffy while on the griddle) and sometimes don’t cook fully in the center no matter what temperature or how long. Any advice?
I am not too sure but some protein powders don’t absorb the liquid as much as others. It may explain why yours are soft and uncooked. Maybe try adding some flour, or oat flour like 2-3 tablespoons to firm up the batter a bit more.
The were amazing! Best vegan pancake so far (I have tried many recipes). Mine were made with Orgain vegan protein powder, delicious!!! Fluffy and great texture.
I have tried countless vegan and gluten free pancake recipes. This easily takes first place. I love how no egg replacer needed. Quick and easy!!
Did you use gluten free bread?
I can’t begin to tell you how happy these pancakes make me!!! My favourite recipe… vegan, simple and healthy. It is so hard to find vegan pancake recipes without banana, so I appreciate this so much! Thank you!!
Mine were really good! I appreciate you making this recipe
Hi.
Saw note that 1/4cup oat flour can be swapped but you think could I use all oat flour besides AP ?
Perfect fluffy pancakes without the taste of baking powder! New favourite recipe. Did have to add an extra 1/4 cup of milk and used protein works salted caramel wondershake powder so they were very sweet
Unfortunately you can’t replace the entire amount of all-purpose by oat flour, the batter will be fragile and pancakes not fluffy. You can do so if you make my banana oat pancakes because the banana act as a binder.
This recipe was awesome! I added a bit more milk and some maple syrup into the batter and it turned out perfect!