Vegan Protein Pancakes

Vegan Protein Pancakes

This recipe for vegan protein pancakes uses simple ingredients like oats, almond milk, and flax eggs to create a healthy and delicious breakfast option. Packed with protein and flavor, they're perfect for starting your day off right.

5 from 4 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings

Ingredients

Flat Egg

▢ 1 tbsp ground flax
▢ 3 tbsp cold water

Instructions

Flax Egg

First, make your flax egg by mixing 1 Tbsp of ground flax with 3 Tbsp cold water. Set aside.

Dry Ingredients

In a large bowl, mix all the dry ingredients together.
Next, add the milk and flax egg. Mix together. If the batter is a little too thick add a few dashes of plant milk to adjust the consistency.
Lightly grease a pan on medium heat. I use extra virgin olive oil. Cooking spray would work perfectly!
Scoop about 1/4 cup of the batter for each pancake onto the heated pan. Cook until little bubbles start to form the the edges of the cakes look cooked and firm.
Add any of your favourite ingredients in while cooking them like blueberries, vegan chocolate chips, or bananas!
Top with maple syrup 🍁 berries, vegan whip or whatever toppings you prefer.
Leftovers can be stored in an airtight container in the fridge or even the freezer to re-heat later on.
Serve and enjoy!

Video

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands and quality of ingredients used. This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

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