Light, fluffy and so easy to make, these high protein vegan pancakes are simply fantastic.
Personally, I always try to get at least 20g of protein per meal. Being an active individual and wanting to maintain muscle mass, it’s important to consciously think about the amount of protein each food contains. An easy way to boost the protein content in many baked good type foods is by simply adding a protein powder. Using a good quality protein powder helps you to not only multiply the protein content of that food, but also usually add bonus vitamins and minerals, without any sacrifice to flavour or texture.
Ingredients for the High Protein Vegan Pancakes
- Milk of choice
- Apple cider vinegar
- All-purpose flour
- Vanilla protein powder
- Baking powder
- Salt
Types of Protein Powder
There are so many different types of protein powders on the market today and it’s easy to get lost in comparing all the fancy ingredients they contain. Firstly, it’s important to know there are 2 main groups of protein powders out there: plant-based, and animal based. The most common form of animal based protein powder is whey protein which is made from the protein in milk. For plant-based protein powder, there are many different options available, with the most common types made with soy, pea, brown rice, hemp, or various nuts, seeds, or legumes (or a combination of these).
Choosing a Protein Powder
When choosing a protein powder, it’s important to look at the ingredients it contains and use that to decide which one you’re happy with. Various products can be quite different from one another with the amount of protein it contains, and all the additional ingredients added. For example, the protein content can vary between around 12-30g protein per serving, with the most common ones sitting around 20g.
Other components you can expect to find in protein powders would be added fruits and vegetables, vitamins and minerals, flavourings, sweeteners, preservatives, and more. The best way I’ve found to choose one product is by simply picking the one with the best ingredients that is affordable to you and trying it out. If you don’t love the flavour or anything else about it, simply try a new one next time until you’ve found one you’re happy with. Hint: if you like vanilla, I find this flavour to be the most versatile and easy to use in many recipes.
High Protein Vegan Pancake Recipe
High Protein Vegan Pancakes
Ingredients
- 1 cup milk of choice (I use almond milk)
- 2 tsp apple cider vinegar
- 1 cup all purpose flour
- 1/3 cup vanilla protein powder
- 1 tbsp baking powder
- dash salt
Instructions
- In a medium bowl combine milk and apple cider vinegar, set aside.
- In a separate bowl, combine flour, protein powder, baking powder, and salt. Mix well.
- Add dry ingredients to the wet and stir until just combined (some lumps are okay).
- Heat a frying pan over medium heat.
- Cook pancakes 2-3 minutes on each side, flipping once bubbles have formed at the surface.
Nutrition Facts
Nutrition facts are for 1 serving (1/2 of the recipe), as this recipe makes 2 servings.
The nutrition facts below are for the pancakes only and does not consider any toppings.
Nutrition facts may vary due to individual ingredients used.
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