Fully Loaded Vegan Protein Pancakes
Light and fluffy pancakes made even better with plant based protein, peanut butter, and toppings.
Servings: 6
Ingredients
Pancakes
Dry Ingredients
- 1 cup spelt flour
- ½ cup tapioca flour
- ½ cup sacha inchi or other neutral vegan protein powder
- 1 tbsp flax seed meal
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
Wet Ingredients
- 1 ½ cup coconut milk
- ¼ cup coconut oil, melted
- 1 tbsp maple syrup or agave nectar
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 very ripe banana, mashed optional
Toppings
- ½ cup peanut butter
- 1 banana, sliced
- ¾ cup strawberries, sliced
- ½ cup blueberries
- ½ cup blackberries or raspberries
- ½ cup granola
- ¼ cup slivered almonds
- ¼ cup coconut shreds
- maple syrup
Instructions
Pancakes
- Combine the dry ingredients in a large bowl.
- Combine the wet ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and stir to combine. (A quicker option is to put all of the pancake ingredients into a blender and combine. We use this method sometimes and it works great.)
- Heat a large skillet or griddle pan over low-medium heat. Add a teaspoon of coconut oil to grease the pan.
- Using a large spoon, squirt bottle, or pitcher pour about ¼ cup of the batter for each pancake onto the pan.
- When the edges are golden and the batter begins bubbling, flip the pancakes. Cook until golden. Repeat with the rest of the batter.
Pancake Toppings
- In a microwave safe bowl melt the peanut butter in 30 second increments until it reaches a smooth, pourable consistency. Add ½ teaspoon of coconut oil to help this process, if needed.
- Drizzle the peanut butter over a stack of pancakes. Top with fruit, granola, almonds, and a sprinkle of coconut shreds. Finish with a small drizzle of maple syrup.