Peanut Butter Protein Pancakes | Vegan, GF

Happy Pancake Day, everyone! Well, nearly. Pancake Day happens to be my favourite day of the year. And this year I’ve opted for this vegan peanut butter protein pancakes recipe, surprisingly not too unhealthy while tasting like a decadent dessert. 

The key for this one is making sure your protein powder is undetectable other than taste. Protein pancakes typically taste a bit grainy – and that’s a waste of a good pancake. To try and avoid that, I opted to blend mine to really work that protein powder into the flour and ensure an even distribution among the wet ingredients. You can mix them in a regular bowl if you want to, but I think the texture is better blended. 

Suggested Recipe: Peanut Choc Chip Pancakes

Peanut Choc Chip Pancakes

Delicious cookie dough inspired vegan peanut choc chip pancakes.

This recipe is vegan, gluten free, dairy free and can be soy free.

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Nutritional Information  

This recipe makes 10 mini pancakes; the following information is based on two servings per recipe, not per pancake or per batch.  

Each serving, without toppings, contains 21g of protein, 4g of fibre and 263 calories. One serving also contains 35% of your daily calcium (if using a fortified milk) and over 20% of your daily B2.  

Ingredient Choices and Substitutions 

Not all protein powders are created equally in terms of texture, and I obviously can’t vouch for all of them, but for reference, I used Protein Works Vegan in Peanut Butter Cookie for this recipe, along with soy milk. 

I hate bananas, so I’ve opted for applesauce here. If you’re not against banana pancakes, you can swap the applesauce for one small to medium banana and blend that with your other ingredients.  

How to store and does it keep? 

You can keep the batter for up to 24 hours if you keep it refrigerated. I do not recommend reheating the cooked pancakes.  

Vegan Peanut Butter Protein Pancakes  

Easy vegan peanut butter pancakes with 21g protein per serving. 

This recipe is gluten free, dairy free, and vegan friendly. It can be soy and nut free depending on your choice of protein powder and dairy alternatives. 

To make nut free, skip the powdered peanut butter and use WOW Butter to drizzle.

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Vegan Peanut Butter Protein Pancakes

Easy vegan peanut butter pancakes with 21g protein per serving.

Course Breakfast

Cuisine American

Keyword Protein Pancakes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Calories 263 kcal

Ingredients

• ⅔ cup GF oat flour
• ⅓ cup one heaped scoop vegan peanut butter protein powder
• 1 tbsp powdered peanut butter optional
• 80 g applesauce
• One cup sweetened non-dairy milk of choice
• ½ tsp baking powder

Instructions

1. Add all ingredients other than the baking powder to a blender and mix until smooth. Start with about ¾ cup non-dairy milk then slowly stir in more until you reach the desired texture. You want this mix to be thick. We’re going to be dropping the batter in rather than pouring and spreading.
2. Heat a little oil in a large frying pan over medium heat. When hot, spoon some of the pancake batter into the pan, I opted for one heaped tbsp, and cook over low-medium heat until both sides are golden brown.
3. The protein pancakes are ready to flip when you notice small bubbles forming on top of the pancake, and the underside is golden (3-4 minutes), then 1-2 minutes on the other side.
4. Repeat with the remaining batter until all the pancakes are ready, and enjoy with your toppings of choice! I opted for a drizzle of peanut butter and a dollop of vegan Greek style yoghurt, and a little syrup.

Serve and enjoy!

Until tomorrow, 

Sophie 

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