Fluffy Vegan Protein Pancakes (Printable Version)
# What You'll Need:
01 -
1 cup all-purpose flour (120 g)
02 -
1/4 cup vegan protein powder of choice (28 g)
03 -
1 tbsp baking powder
04 -
1/2 tsp sea salt or kosher salt
05 -
2 tbsp maple syrup
06 -
1 cup water, plus more as needed
# Step-by-Step Directions:
01 -
Mix the flour, protein powder, baking powder, and salt together in a bowl until well combined, breaking up any clumps to fully incorporate the ingredients.
02 -
Add the maple syrup, then slowly mix in the water until just combined. The batter should be slightly lumpy, thick, but still pourable. Adjust with additional water if necessary.
03 -
Allow the batter to rest for 5-10 minutes while you heat a non-stick pan over medium-low heat.
04 -
Spray the pan lightly with cooking spray or use a non-stick surface. Scoop about 1/4 cup of batter onto the pan per pancake. Cook until bubbles form and the edges appear dry and firm, then flip and cook for an additional 1-2 minutes.
05 -
Serve immediately with your favorite pancake toppings. Store leftovers in the fridge or freezer for reheating later.
# Helpful Notes:
01 -
Measure ingredients with a kitchen scale for best results.
02 -
Adjust the water amount based on the protein powder used; thicker batter yields fluffier pancakes.
03 -
Sweeten with alternative options like agave, coconut sugar, or stevia for a sugar-free version.
04 -
Reduce salt to 1/4 tsp if using table salt or for lower sodium content.