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Fully Loaded Vegan Protein Pancakes

Light and fluffy pancakes made even better with plant based protein, peanut butter, and toppings.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, pancakes, peanut butter, Plant Based, protein pancakes, Vegan, vegan protein
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
    • 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.