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

Ellie

Gallery

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

368 calories; protein 7.8g; carbohydrates 34.6g; fat 22.5g; sodium 527mg. Full Nutrition
Advertisement
Advertisement