Hi friends!
You probably know by now how much I love to eat. I LOVE finding healthy or healthier alternatives to the foods that we all love. To give you some background, Saturday mornings are sacred in my house. It’s the day we get to sleep in, have coffee and a big brunch. Rarely will you ever see me out of the house before noon on Saturdays and that’s exactly how I like it.
Saturday is my rest day and I love the slow pace we take. Usually during the week, everything is a rush so I just grab a smoothie and run out the door so my Saturday morning breakfast is an extra special treat. I like adding protein powder to a lot of my baked goods to up the goodness and make it a bit easier to get my daily protein requirement in. When I became dairy-free I found it so hard to find a decent protein pancakes recipe. Vegan protein doesn’t have the same consistency and it’s tough to keep it together with minimal ingredients. This is my trusted recipe that I’ve developed with a lot of trial and error and burnt pancakes!! You can use any mild flavoured vegan protein powder in place of the one I use (Raw Fusion- vanilla). I’ve never tested this recipe with whey protein or other milk derivative protein so if you try it, let me know if it works!
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Below are some pictures of the steps for your reference.
Healthy High-Protein Pancakes
Notes
If gluten-free, ensure oats are certified gluten-free and use a gluten-free flour blend.
I have used the Raw Fusion and Garden of Life protein powders in vanilla or collagen peptides.
Ingredients
Dry ingredients
- 1/2 cup quick cooking oats
- 1/2 cup whole wheat flour (or all purpose)
- 1 scoop vegan vanilla protein powder (or collagen) optional
- 1/4 tsp salt
- 1 tbsp chia seeds
- 1/2 tsp cinnamon powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp stevia (or 1-2 tbsp honey or maple syrup)
Wet ingredients
- 1 medium sized banana (mashed)
- 1 whole egg
- 1 tsp vanilla extract
- 1 cup unsweetened almond milk or other dairy free milk
- Optional:
- 1/4 cup dairy free semisweet chocolate chips
Instructions
- Mix dry ingredients in small bowl.
- Mix wet ingredients in medium bowl.
- Add dry ingredients to wet ingredients.
- Fold in chocolate chips, if using.
- If mixture is too dry, add a bit more almond milk at a time until it's liquid enough to make into pancakes but not super runny.
- Cook approx 1/4 cup of batter on medium-high heat. Approx 2 minutes per pancake. Flip the pancake once it starts to form bubbles. Too soon and it will fall apart!
- Enjoy!
Nutrition Disclaimer
This information is provided as an estimate only. The below information may change with any substitution you make or variances in brands used.
