I can’t even put into words how happy I am to have found a solid vegan pancake recipe that actually works out every time. I am using the Gingerbread Pancake recipe and swapping the gingerbread spice with whatever I feel like that day.
As I am still on a quest of adding protein powder to everything I eat, protein pancakes have become a little tradition for me. I am using an organic rice protein powder at the moment, which is 82% protein! The consistency of these pancakes is just the right level of fluffy.
The pancakes contain no added sugar, as I like to eat them with maple syrup, and I think that makes them sweet enough! If you like them a little sweeter, just add some (coconut) sugar.
For help with size conversions, click here.
Ingredients (4 pancakes):
- 100 g flour*
- 30 g protein powder
- 1 tbsp baking powder
- 1 tsp cinnamon
- 0.25 tsp salt
- add other spices to your liking
- 1 cup (vanilla) oat milk
- coconut oil for frying
*use gluten-free flour & milk to make pancakes gluten-free
Instructions:
- Mix dry ingredients.
- Whisk in milk to form a smooth batter. Add more milk if required.
- In a skillet, heat up 0.5 tsp coconut oil. Add pancake batter to form a pancake and fry on medium – high heat until the rims firm up and bubbles form on the top. Flip the pancake and fry for another few minutes on the other side.
- Serve with maple syrup, apple sauce, or other topping of your choice.
- 100 g flour*
- 30 g protein powder
- 1 tbsp baking powder
- 1 tsp cinnamon
- 0.25 tsp salt
- add other spices to your liking
- 1 cup (vanilla) oat milk
- coconut oil for frying
- Mix dry ingredients.
- Whisk in milk to form a smooth batter.
- In a skillet, heat up 0.5 tsp coconut oil. Add pancake batter to form a pancake and fry on medium - high heat until the rims firm up and bubbles form on the top. Flip the pancake and fry for another few minutes on the other side.
- Serve with maple syrup, apple sauce, or other topping of your choice.
- *use gluten-free flour & milk to make pancakes gluten-free
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Zutaten (4 Pancakes):
- 100 g Mehl*
- 30 g Proteinpulver
- 1 EL Backpulver
- 1 TL Zimt
- 0.25 TL Salz
- andere Gewürze nach Belieben
- 230 ml (Vanille-) Hafermilch
*glutenfreies Mehl & Milch benutzen, um Pancakes glutenfrei zu machen
Zubereitung:
- Trockene Zutaten vermischen.
- Milch unterrühren sodass ein glatter Teig entsteht. Wenn nötig mehr Milch hinzugeben.
- In einer Pfanne etwa 0.5 TL Kokosöl zerlaufen lassen. Pancake-Teig für einen mittelgroßen Pancake hineingeben und auf mittlerer Stufe braten. Sobald die Ränder fest werden und kleine Bläschen auf der Oberfläche entstehen, wenden und die andere Seite ebenfalls ein paar Minuten anbraten bis sie leicht braun ist.
- Mit Ahornsirup, Apfelmuß oder Topping deiner Wahl servieren.
