Protein Packed Vegan Pancakes Food

PROTEIN-PACKED VEGAN PANCAKES

Protein-Packed Vegan Pancakes image

Delicious high-protein vegan pancakes. Easy to make and full of flavor. Serve with maple syrup, if desired.

Provided by Ellie

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup ice cold water
4 tablespoons dry vegan egg replacer (such as VeganEgg®)
1 cup all-purpose flour
1 cup blanched almond flour
4 tablespoons flax seed meal
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 cups almond milk
5 tablespoons vegan butter, or more as needed, divided
2 teaspoons vanilla extract

Steps:

Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.6 g, Fat 22.5 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 527 mg, Sugar 7.7 g

PROTEIN PACKED PANCAKES

Protein Packed Pancakes image

Make and share this Protein Packed Pancakes recipe from Food.com.

Provided by Nkolbaba

Categories Breakfast

Time 20m

Yield 4 panckaes, 2 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (50 grams per egg)
1 teaspoon vanilla extract
1/3 cup fresh blueberries (for garnish)
1/2 cup all-purpose flour
1 cup Greek yogurt

Steps:

Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed.
Add the dry ingredients to the wet ingredients and stir together until well combined.
Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter.
Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You'll notice that these pancakes won't bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them.
After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter.
Top pancakes with blueberries, and enjoy.
Nutrition Information.
Serves: 2 | Serving Size: 4 (4" pancakes).
Per serving: Calories: 297; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 196mg; Sodium: 676mg; Carbohydrate: 35g; Dietary Fiber: 1g; Sugar: 9g; Protein: 20g.
Nutrition Bonus: Potassium: 146mg; Iron: 12%; Vitamin A: 6%; Vitamin C: 8%; Calcium: 21%.
Energizing Tips (optional).
•Serve with 1 tablespoon of peanut butter for more calories, fat and protein. (Per serving: Calories: 402; Total Fat: 17g; Carbohydrate: 38g; Dietary Fiber: 2g; Sugar: 10g; Protein: 24g).
•Serve with 2 tablespoons maple syrup for more calories and sweetness. (Per serving: Calories: 401; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 1g; Sugar: 33g; Protein: 20g).
•Serve with 1 ripe medium banana for more calories and natural sweetness. (Per serving: Calories: 402; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 4g; Sugar: 23g; Protein: 21g).

Nutrition Facts : Calories 218.7, Fat 5.1, SaturatedFat 1.6, Cholesterol 186, Sodium 544.3, Carbohydrate 31.8, Fiber 1.4, Sugar 6.1, Protein 9.7

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