Vegan Protein Pancakes with Peanut Butter
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Protein Pancakes with Peanut Butter calories by ingredient
Introduction
This recipe is a combination of two other recipes to make our own original. This recipe is a combination of two other recipes to make our own original.Number of Servings: 6
Ingredients
-
Dry Mix:
2 cups whole wheat pastry flour
2 cups unbleached white flour
1/4 cup oats
2 tbsp brown rice protein powder (you can use what ever brand you like)
2 1/2 tsp baking powder
2 tsp baking soda
1/2 tsp sea salt
Wet 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 milk
A little oil for the pan, we used coconut oil.
Directions
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.