Looking for a quick, delicious way to add more protein to your day? This vegan protein pancake has you covered: soft, satisfying, and packed with protein for an easy post-workout fix.
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Ingredients
- 1 serving (about 60 g (2.1 oz) / 2.1 oz) vegan protein pancake mix made with chickpea flour and wheat gluten
- Water as directed on the package (about 80–100 ml (0.4 cups) / ⅓–scant ½ cup)
- Optional: a little oil for greasing the skillet, fruit or nut butter for serving
Directions
- Combine the pancake mix and water in a bowl, stirring until the batter is smooth and lump-free.
- Let the batter rest for 1 minute to thicken.
- Heat a nonstick skillet over medium-low heat and lightly grease it if needed.
- Pour in the batter and cook for about 2–3 minutes per side, flipping when bubbles appear and the underside is golden. Cook until golden on both sides.
- Serve warm with fruit, nut butter, or plant-based yogurt.
Tips
- No eggs, no oil needed, no fuss—just mix, water, and a skillet.
- Keep the heat at medium-low so the outside doesn’t burn before the pancake cooks through.
Nutrition
- Protein: about 30 grams per serving
