These super simple pancakes are vegan and versatile!
1 cup flour
1/4 cup Vanilla protein powder (I used Rice & Pea protein)
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups non-dairy milk
1 tsp Apple Cider Vinegar or Lemon Juice
- In a large bowl, add flour and protein powder, baking soda and salt. Whisk together thoroughly.
- Add milk and vinegar and whisk thoroughly again or whisk with a fork if mix is to clumpy. You want your batter to easily pour out of your measuring up, not be thick and goopy.
- In a medium skillet over medium heat, pour 1/4 cup of batter. Once batter begins to bubble, flip pancake over and cook another minute or two. Repeat until all the batter is gone.
You can easily add fruit to the batter, blueberries, strawberries, etc.
Protein Powder sweetness may vary, this powder was cloyingly sweet to drink but perfect for pancakes.
For crispy edges you can cook your pancakes in a little oil.
If your batter is too thick, add more milk. If too thin, add more flour.
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