Description
The best way to start your morning is with a stack of fluffy vegan protein pancakes topped with maple syrup! Freezer-friendly and perfect for meal prepping.
Ingredients
Units
Scale
- 1 tablespoon of ground flaxseed
- 2 tablespoons of water
- 1 ripe banana, mashed
- 1 cup + 2 tablespoons of soy milk (highest in protein)
- 1 tablespoon of maple syrup
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour
- 6 tablespoons of vegan vanilla protein powder (2 scoops)
- 1 tablespoon of baking powder
- 1/4 teaspoon of salt
- Cooking spray or oil for greasing the pan
Toppings:
- Maple Syrup
- Fresh Fruit
- Vegan Butter
Utensils You Will Need:
Instructions
- In a small bowl, mix together 1 tbsp of ground flaxseed and 2 tbsps of water to create a flax egg.
- In a large bowl, mash the banana and whisk together the plant-based milk, maple syrup, vanilla extract, and flax egg until well combined.
- Add in the all-purpose flour, protein powder, baking powder, and salt. Stir until just combined. Be careful not to over mix, as this can result in dense pancakes.
- Preheat a non-stick pan or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
- Pour ¼ cup of the pancake batter onto the preheated skillet for each pancake. Cook until bubbles start to form on the surface, then flip and cook for another 1-2 minutes. Transfer the cooked pancakes to a plate and cover them with another plate or foil to keep them warm.
- Repeat the process with the remaining batter, adding more oil or cooking spray as needed to prevent sticking.
- Serve the pancakes immediately with maple syrup, fresh fruit, vegan butter, or any of your favorite toppings!
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
