Serves: 8 | Prepping Time: ~15 min | *high-protein
Nutrition Information (per serving)
- Calories: 120 kcal
- Carbs: 9.0g.
- Fat: 2.2g.
- Protein: 18.2g.
- Fiber: 2.4g.
- Sugar: 0.2g.
- [160 g.] 1½ cups pea protein isolate
- [100 g.] ½ cup whole wheat flour
- [375 ml.] 1½ cups almond milk (can be substituted with water)
- [8 g.] 2 tsp. baking soda.
- [10 ml.] 1 tsp. vanilla extract
- Blueberries (fresh or frozen)
- Shredded coconut
Total number of groceries: 4-5
- Add all ingredients to a blender and blend until smooth, scrape down the sides of the blender to prevent any lumps if necessary.
- Put a non-stick frying pan over medium heat.
- Pour a large tablespoon of batter into the frying pan and bake until the edges are dry and bubbles form in the pancake.
- Flip the pancake and bake the other side until it’s lightly browned.
- Repeat the process for the remaining pancake batter.
- Store the pancakes in an airtight container in the fridge and consume within 3 days. Store in the freezer for a maximum of 30 days and thaw at room temperature. Use a microwave or non-stick frying pan to reheat the pancakes before serving.
Tip: Serve the pancakes with some peanut butter apple sauce (see recipe).
Check out our plant-based cookbooks HERE!
Vegan Meal Prep: Tasty Plant-Based Whole Foods Recipes Including a 30-Day Time-Saving Meal Plan
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Plant-Based High-Protein Cookbook: Nutrition Guide With 90+ Delicious Recipes (Including 30-Day Meal Plan)
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51 Plant-Based High-Protein Recipes: For Athletic Performance and Muscle Growth (Plant-Based 51 Book 1)
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