Vegan Protein Pancakes
Start your morning cozy, fluffy, and packed with plant-based protein with these easy vegan pancakes you’ll actually look forward to eating!
Ingredients
- ½ tablespoon apple cider vinegar
- 1⅓ cup soy milk
- 2 tablespoons maple syrup
- 1 cup oat flour
- ⅓ cup vanilla or unflavored Protein Powder
- ⅛ teaspoon sea salt
- ½ tablespoon baking powder
Instructions
- Make the vegan “buttermilk.” In a mixing bowl, whisk together soy milk and apple cider vinegar. Let it sit for 2–3 minutes to slightly curdle.
- Combine wet ingredients. Add the maple syrup to the soy milk mixture and stir to combine.
- Mix the dry ingredients. In a separate bowl, whisk together oat flour, protein powder, sea salt, and baking powder until evenly combined.
- Bring it all together. Pour the wet ingredients into the dry and stir until just combined. The batter should be thick but pourable — if it’s too thick, add a splash of soy milk. (Don't thin too much or you'll have a gummy pancake, a thick batter is okay!)
- Cook the pancakes. Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
- Pour about ¼ cup of batter per pancake onto the skillet. Cook for 3-4 minutes, until the edges start to look set, then flip and cook another 1–2 minutes until golden.
- Serve and enjoy! Stack them high and serve warm with fresh fruit, nut butter, or an extra drizzle of maple syrup.