Vegan Protein Pancakes -no protein powder
These gluten-free and protein-rich pancakes are completely plant-based and require no protein powder or egg whites to make them and yet will provide you with 35 g of healthy plant-based protein per serving. Add them to your meal planners especially if you are on a high-protein diet to help you bulk up and sculpt those muscles.
1x - 167g of pancake mix makes about 6 pancakes = 35g protein
4x - 668g of pancake mix makes about 24 pancakes
Ingredients:
1x | 4x dry pancake mix
65g | 260g chickpea flour
45g | 180g white sorghum flour
20g | 80g flaxseed powder
30g | 120g hemp seeds
½ tsp | 2 tsp cinnamon powder
¼ tsp | 1 tsp all spice powder
⅛ tsp | ½ tsp ground nutmeg
½ tsp | 2 tsp baking powder
⅛ tsp | ½ tsp baking soda
Pinch | a bit shy of ¼ tsp fine sea salt
For 167g of pancake mix add in:
45ml honey or maple syrup
195ml milk
1 tbsp coconut oil for frying
Mixed berry syrup for serving
Directions:
Combine all the dry ingredients in a mixing bowl. To make a large batch, use the 4x measurements for each of the ingredients - chickpea flour, sorghum flour, hemp seeds, flaxseed powder, all spice powder, cinnamon powder, ground nutmeg, baking soda, baking powder, and fine sea salt. Feel free to make one serving size using the 1x measurements if preferred.
Whisk to blend the ingredients well and store in a dry storage container.
To make pancakes, measure out 167g of the dry protein pancake mix from the large batch and add in 195ml of your favorite plant-based milk and 45ml of raw honey or maple syrup.
Whisk well until well combined and allow to rest for 5 minutes before forming pancakes.
Heat a large cast iron skillet on medium heat and lightly brush the skillet with some coconut oil.
Scoop out 2 to 3 portions of the pancake batter on the skillet while leaving some room between each portion.
Cook for about 2 minutes and 30 seconds or until bubbles begin to form on and round the edges of the forming pancakes. Use a spatula to gently flip each pancake and cook for about 1 minute and 45 seconds or until the pancakes are firm, then remove and place on a cooling rack.
Repeat the process for the remaining pancake batter.
Serve the pancakes warm with a topping of mixed berry syrup, nut butter or fruit. Enjoy
