Description
Vegan protein pancakes made without eggs, using plant-based ingredients for a nutritious and fluffy breakfast option.
Ingredients
- 2 teaspoons lemon juice
- 1 cup plant-based milk (e.g., almond milk, soy milk)
- 1/4 cup dairy-free yogurt
- 1 cup white wholewheat flour (or all-purpose flour)
- 1/3 cup old-fashioned rolled oats
- 1/3 cup plant-based protein powder (vanilla or unflavored, about 40g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons crystal sweetener of choice (e.g., erythritol, coconut sugar)
- Coconut oil or cooking spray, for greasing griddle
Instructions
- In a small mixing bowl, whisk together the lemon juice, plant-based milk, and dairy-free yogurt. Set aside.
- In a separate large mixing bowl, thoroughly whisk the dry ingredients together: white wholewheat flour, rolled oats, protein powder, baking powder, salt, and crystal sweetener, ensuring they are well combined.
- Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a whisk or spatula until a thick, uniform pancake batter forms. Avoid overmixing; a few small lumps are acceptable.
- Heat a non-stick griddle or frying pan over medium heat, lightly greased with coconut oil or cooking spray.
- Scoop about 1/4 cup of batter per pancake onto the hot griddle. Gently spread the batter into a round shape if needed.
- Cook for 2-3 minutes per side, or until the edges appear dry, bubbles form on the surface, and the pancakes are golden brown. Flip carefully.
- Serve the protein pancakes warm with your desired toppings, such as fresh berries, sliced banana, or a drizzle of maple syrup.