Ingredients
Equipment
Method
- Mix the batter. In a large bowl, whisk together the flour, protein powder, baking powder, sugar, and salt. Make a small well in the center and pour in the dairy free milk of choice, vanilla, oil, and water. Making figure 8s, whisk until the batter is just combined. Set aside while the pan warms up.
- Prepare the pan. On a large flat bottomed pan or on a griddle top, heat to a medium heat. Spray with a light coating of cooking spray before each round of pancakes to help prevent sticking.
- Cook. Pour about ¼ to ⅓ cup of batter per pancake onto the griddle or pan. Cook for a few minutes on the first side until bubbles start to form and pop. Then, flip the pancake over and let cook for a few more minutes on the other side.
- Serve and enjoy! Plate the pancakes, top with your favorite toppings, and enjoy!
Notes
- How to Store
- Fridge: Allow the pancakes to fully cool. Store leftovers in an airtight container or bag and store in the refrigerator for up to 5 days.
- Freezer: Allow the pancakes to fully cool. Place any leftovers in a freezer safe container or bag. Store them with little bits of parchment paper in between each pancake so they don’t all stick together. These will keep for up to 3 months.
- To reheat: You can pop these pancakes on a plate and microwave for 30-seconds, place them on a baking tray into the oven or toaster oven, or even pop them into a toaster. Heat until warmed.
- Variations & Favorite Toppings
- Maple syrup and vegan butter is a classic combination especially when topped with fresh fruit
- Add chocolate chips, blueberries, or other fresh berries to the batter
- Add a spoonful of peanut butter, almond butter, sun butter or soy butter
- Mash a banana into the batter for some banana protein pancakes
- Sprinkle some coconut flakes or coconut whipped cream on top if you aren’t avoiding coconut
- One of my favorite way to enjoy pancakes is to top them with jam!