As much as I love a classic breakfast like cereal (plant milk of course!) and toast, on Sundays I like to treat myself to something more adventurous- like these Vegan Vanilla Protein Pancake recipe! But don’t be fooled- these are super easy to make too and are ready to plate up in under 15 mins!
This Vegan Vanilla Protein Pancake recipe makes a perfect post-workout breakfast as they are so filling and fuel your body with the energy and nutrients it needs. Each serving (3 pancakes) have 10g of protein plus an extra 4g if you top it with some Alpro Coconut yogurt!
I use FreeSoul’s Vegan Vanilla protein powder which tastes amazing (it reminds me of Nesquik!) and also fortified with loads of nutrients and vitamins such as Vitamin B12, Folic Acid and Calcium which female vegans are often deficient in! You can find out more information about FreeSoul’s Protein Blend on their website here.
How else can you use protein powder? I often mix a tablespoon of it with some oat milk or in overnight oats (recipe here).
If you don’t fancy using protein powder then don’t worry as I’ve posted the recipe for regular vegan pancakes on my blog too (recipe here).
Vegan Vanilla Protein Pancakes
You can be as creative as you like with the toppings for these vegan vanilla protein pancakes, but I love mine with a bit of chopped white peach, banana and coconut yogurt. I also spread some peanut butter between each pancake layer for some added protein!
For the pancakes
- 90 g plain flour, or coconut flour
- 60 g rolled oats
- 250 ml plant milk, I use oat milk
- 250 ml water
- 60 g FreeSoul Vanilla Protein Powder
- 1 tbsp baking powder
- 1 tbsp olive oil
- 2 Bananas, chopped
- 2 White Peaches, chopped
- 200 g Alpro coconut yogurt, about 2 heaped tbsp per person
- peanut butter
- agave syrup, or maple syrup
Add the oats, flour, baking powder and protein powder to a bowl and mix to combine
Add the water and plant milk to the dry ingredients and whisk for about 3 mins to combine. Leave to rest for about 3-5 mins. In the meantimes slice the fruit for the toppings
Heat a non-stick frying pan on medium heat, meanwhile pour the olive oil on a kitchen tissue and grease the pan with it.
Once the pan has heated, use a ladle to pour some of the pancake mixture in the pan (each pancake is about 10cm in diameter). Lower the heat slightly. After about a minute or two use a spatula to flip the pancake and fry for another minute
Continue the process until all the pancake mixture is used up.
Serve the pancakes with the toppics of your choice; I use peanut butter between the pancake layers then top mine with chopped beach, banana, coconut yogurt and a drizzle of agave syrup