Protein Packed Vegan Pancakes Food
PROTEIN-PACKED VEGAN PANCAKES
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
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
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
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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