Vegan Protein Pancakes

Instructions

1. In a small bowl or measuring cup, combine almond milk with vinegar. Stir and set it aside to curdle.

2. In a medium mixing bowl, combine flour, protein powder, sugar, baking powder, and salt and mix well.

3. Add your sunflower oil and vanilla extract to your almond milk and stir to combine.

4. Pour your wet ingredients into your mixing bowl with your dry ingredients, and stir until just combined. Your batter should have some lumps remaining. If the batter is too thick to pour, you can add additional almond milk; if it’s too thin, you can add additional flour.

5. Preheat a pancake griddle or low-sided non-stick frying pan over medium to medium-low heat. You can check the temperature of the pan by tossing a few drops of water on the pan. The water should sizzle and gradually evaporate. If it pops violently, your pan is too hot; if it takes more than a few seconds to evaporate, it’s too cool.

6. Pour a few drops of oil onto your pan and spread it around the pan by tilting it. Then pour about 1/4 cup of pancake batter onto your pan.

7. Allow your pancake to cook for 1-2 minutes, until you start seeing bubbles at the center of the pancake and the bottom is golden brown. Use a spatula to turn the pancake and cook the other side until golden brown. (Don’t use a metal spatula with non-stick pans). Then remove the pancake and place on a plate.

8. Repeat steps 6-7 with the remaining batter. You may want to keep your finished pancakes on a baking tray in a warm (200°F/95°C) oven until all the pancakes are ready. Just don’t leave them too long or they’ll dry out!

9. Serve pancakes with your choice of toppings (vegan butter, berries, and maple syrup are popular choices; see the blog post above for more ideas!)

For fluffier pancakes, you can use cake flour in place of all-purpose flour, but you will lose around 1 gram of protein per serving.

Protein powders and plant milks vary in thickness; feel free to add more plant milk or flour if your batter is too wet or too dry. It should be lumpy but pourable.

If you use a pancake griddle or two non-stick pans, you'll be able to cook multiple pancakes at once and save time.

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, lay the pancakes on a parchment-lined baking tray and place in the freezer until firm, then transfer to a freezer bag.

Reheat in a pan over medium-low heat, or wrap in foil and reheat in the oven.