Vegan Protein Pancakes

As a vegan athlete, I know getting in a few extra grams of protein can make a huge difference in performance. Don’t get me wrong, 100% plant-based foods can provide more than enough protein, even for a lifter. However, it’s nice to be able to have a treat (like a pancake) knowing it’s pushing you in the right direction for optimal fitness performance! That’s where vegan protein pancakes come in.

Additionally, these pancakes are great for non-athletes! Unfortunately, towards the end of my pregnancy I had to stop my fitness routine. I still loved these pancakes because as a pregnant woman getting enough protein is crucial. Every appointment my midwife would check up on my diet (quality of food) and my protein consumption. Vegan protein pancakes made it easy to pack in the protein while indulging in a warm, fluffy pancake.

These vegan protein pancakes are truly delicious with just the right amount of sweet and nutty. The protein powder you choose to add will make a huge difference in the flavor of the pancake, so make sure you pick one that tastes good to you! My personal favorite is the Garden of Life Raw Vegan Protein Powder (vanilla is best for these pancakes).

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Vegan Protein Pancakes

Servings 2 Servings

Ingredients

  • 1 scoop vanilla protein powder my favorite is Garden of Life Raw Vegan Protein Powder
  • 1/4 cup egg replacer I like Bob's Red Mill Egg Replacer
  • 1/2 ripe banana mashed
  • 1 tsp cinnamon
  • 1 tbsp flax seed meal

Instructions

  1. Mix all the ingredients together in a bowl. 
  2. Pour about ΒΌ cup of batter into a pan that has been sprayed with olive oil cooking spray and heat on medium. Cook one side until you see the little bubbles, just like cooking any pancake. Flip over carefully, and cook on the other side until the middle is done. Peek inside with a fork to check the middle.  
  3. BLUEBERRY PANCAKES: Add a handful of fresh or frozen blueberries after the above ingredients are mixed together.  

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