These plant based protein pancakes have close to 30 grams of protein per serving! They are fluffy, delcious, and easy to whip together.

Here’s everything you will need to make these plant-based protein pancakes:

PANCAKES

All-purpose flour
Plant-based protein powder (I have found that this works best with pea protein powder)
Sugar (or sugar alternative like monk fruit)
Salt
Soy milk ( or your preferred non-dairy milk)
Baking powder
Vegan butter or olive oil spray for cooking
OPTIONAL TOPPINGS:
Vegan butter
Maple Syrup
Mixed berries

This recipe makes roughly 3-4 medium-sized pancakes. Feel free to double the ingrediens to make more.

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan)

Ingredients:

50 grams (approximately ½ cup) all-purpose flour

15-20 grams (about 1/2-3/4 scoop) plant-based protein powder

8 grams (2 teaspoons) sugar

Pinch of salt

½ cup + 1-2 tablespoons unsweetened soy milk

2 teaspoons baking powder

Vegan butter or olive oil spray for cooking

Syrup for serving

Instructions:

In a mixing bowl, whisk together the all-purpose flour, protein powder, sugar, baking powder and a pinch of salt.

Start by whisking in 1/2 cup of the non-dairy milk to the dry ingredients. Now, add 1 tbsp of the non-dairy milk. Mix until you achieve a semi-smooth batter; however, be sure not to overmix. There should still be a few small clumps. Adjust the milk quantity if needed for the desired consistency.

Heat a pan over low heat and lightly coat it with vegan butter or olive oil spray.

Pour the batter onto the pan, using approximately 1/3 cup for each pancake. Cook until bubbles form on the surface (roughly 2 minutes on each side), then flip and cook the other side until golden brown.

Repeat the process until all the batter is used, adjusting heat if necessary to prevent burning.

Serve the pancakes warm with your favorite syrup.