Protein-Packed Vegan Pancakes recipe

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Ingredients

1 cup ice cold water
4 tablespoons dry vegan egg replacer (such as VeganEgg®)
1 cup all-purpose flour
1 cup blanched almond flour
4 tablespoons flax seed meal
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 cups almond milk
5 tablespoons vegan butter, or more as needed, divided
2 teaspoons vanilla extract

Nutrition Info

367.5 calories
carbohydrate: 34.6 g
cholesterol: : -
fat: 22.5 g
fiber: 4.4 g
protein: 7.8 g
saturatedFat: 3.5 g
servingSize: -
sodium: 527 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine ice cold water and vegan egg replacer in a large bowl, beat with an electric mixer until thick.

  2. Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.

  3. Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan, cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

Recipe Yield

6 servings

Recipe Note

Delicious high-protein vegan pancakes. Easy to make and full of flavor. Serve with maple syrup, if desired.

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