Vegan Protein Pancakes with Peanut Butter
- Number of Servings: 6
Ingredients
Dry Mix:2 cups whole wheat pastry flour2 cups unbleached white flour1/4 cup oats2 tbsp brown rice protein powder (you can use what ever brand you like)2 1/2 tsp baking powder2 tsp baking soda1/2 tsp sea saltWet Mix:1/2 maple syrup or agave (or a mixture)1 tbsp peanut butter (we used chunky and it was great)3 cups vanilla soy milkA little oil for the pan, we used coconut oil.
Mix the dry ingredients and the wet ingredients separately; then fold together with a whisk or large spoon. Be careful not to over mix the batter. A few lumps in the batter are fine. Let stand for 5 minutes.
Heat a tbsp of oil in a heavy-bottomed frying pan or skillet. Scoop about 4 ounces of pancake batter and drop onto hot surface.
Flip the pancake when the bottom side is brown and you can see that the bottom edges of the batter are cooked. These pancakes don't really bubble like regular pancakes, so you will have to keep an eye on them.
Serving Size: Approx 12 pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user CATCH23.
Heat a tbsp of oil in a heavy-bottomed frying pan or skillet. Scoop about 4 ounces of pancake batter and drop onto hot surface.
Flip the pancake when the bottom side is brown and you can see that the bottom edges of the batter are cooked. These pancakes don't really bubble like regular pancakes, so you will have to keep an eye on them.
Serving Size: Approx 12 pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user CATCH23.
Nutritional Info Amount Per Serving
- Calories: 489.1
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 876.5 mg
- Total Carbs: 89.1 g
- Dietary Fiber: 10.2 g
- Protein: 17.9 g
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