I honestly cannot remember the last time I had a stack of pancakes for breakfast and I simply just was not okay with that. So I created these delicious protein-packed pancakes using King Arthur Flour’s gluten-free pancake mix. To make these vegan, all you have to do is use a flax egg in place of the egg, a nut milk, and vegan butter.
The hell is a flax egg you ask? It is just ground flax seeds, or flax meal, mixed with water. You get added protein and fiber without all the cholesterol too so it is a win-win. You can find flax meal at most grocery stores usually in the baking aisle with all the flours and such. Once you open the bag, you should store it in the refrigerator to maintain freshness. I should probably look into how long it lasts in the fridge…anyway, on to the recipe!
Easy Protein Pancakes (V/GF)
MAKES 6-8 SMALL PANCAKES
- 1 c GF pancake mix (I used @kingarthurflour)
- 1/3 c vanilla protein powder (if not using protein powder, just use 1/3 c of flour instead)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp flax meal
- 2.5 tbsp water
- 1 tbsp chia seeds
- 3 tbsp melted vegan butter or oil
- 1 c almond or soy milk
- Optional: 2 tbsp maple syrup or 1 tbsp agave
- Optional: if not using vanilla protein powder, add 1.5 tsp vanilla)
- TOPPINGS: cacao and maple syrup
- Combine flax meal and water to form the flax egg and set aside.
- In a medium bowl, sift together the pancake mix, protein powder, cinnamon, chia seeds and nutmeg.
- In another bowl, combine the agave or maple syrup, pure vanilla (if not using vanilla protein powder), butter or oil, and almond milk.
- Slowly add some of the wet ingredients to the dry ingredients and mix well, stirring continuously until there are no longer any lumps.
- On a pan on medium heat greased with vegan butter, cook for 2-3 minutes (or until the pancakes start to bubble around the edges). Flip and cook for another 2-3 minutes.
- Remove from pan.
- Top with your favorite toppings and enjoy.