Fully Loaded Vegan Protein Pancakes
Light and fluffy pancakes made even better with plant based protein, peanut butter, and toppings.
- 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
- 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
- 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
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.
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.