Fluffy Protein Pancakes
This healthy, plant-based spin on pancakes is packed with protein, whole grains, and a satisfying flavor and texture.
Servings: 10 pancakes
Calories: 135kcal
Equipment
- Griddle
Ingredients
- 2 cup white whole wheat flour
- 4 tbsp vanilla plant-based protein powder
- 2 tbsp baking powder
- ½ tsp salt
- 2¼ cup plain unsweetened soy milk (plus more to thin, if needed)
- 2 tbsp unsweetened applesauce
- 3 tbsp maple syrup
- 2 tsp vanilla extract
Instructions
- Preheat a non-stick griddle or skillet on medium heat.
- Mix the dry ingredients together in a large bowl by whisking the flour, protein powder, baking powder, and salt until well combined.
- In a separate medium-sized bowl, mix the wet ingredients together by whisking the soy milk, applesauce, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix). Allow the batter to rest for a few minutes (it will thicken upon standing). Adjust the consistency by adding a bit of soy milk a tablespoon at a time until it is pourable but not runny.
- Cook the pancakes by pouring ⅓ cup batter (for each pancake) onto a preheated griddle. The pancakes are ready to be flipped once the edges look set and bubbles have formed on the surface. Using a spatula, carefully flip each pancake and cook for an additional 1-2 minutes until the bottoms are golden brown. Remove from the griddle and place onto a plate or wire rack. Continue making pancakes with the remaining batter.
- Serve warm with your favorite toppings!
Nutrition
Serving: 1 of 10 (5 inch) pancakes | Calories: 135kcal | Carbohydrates: 23g | Protein: 8g | Fat: 2g | Saturated Fat: 0.2g | Fiber: 3g | Sugar: 4g