Go Back
Print

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!

Course Breakfast
Cuisine Vegan
Keyword vegan vanilla protein pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people (12 pancakes)

Ingredients

For the pancakes

  • 90 g oat flour or plain flour
  • 60 g rolled oats
  • 250 ml plant milk, I use oat milk
  • 250 ml water
  • 60 g Protein Powder
  • 1 tbsp baking powder
  • 1 tbsp olive oil

Toppings

  • 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

Instructions

  1. Add the oats, flour, baking powder and protein powder to a bowl and mix to combine

  2. 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

  3. Heat a non-stick frying pan on medium heat, meanwhile pour the olive oil on a kitchen tissue and grease the pan with it. 

  4. 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

  5. Continue the process until all the pancake mixture is used up.

  6. 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

  7. Enjoy!