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Vegan GF peanut butter protein pancakes with toppings, on a white plate with peanut butter dripping down

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!