Over the weekend, the theme in the morning was, “Let them eat (pan)cake!”, and with that sentiment, I began to devise a way to make really yummy protein pancakes to help fuel any gym workout or yoga practice. It needed to be good enough that the kid would love it and also the boyfriend to boot. There is a diverse set of palettes living under my roof, that much I can attest to. In any case, I took a very basic pancake recipe I had in my arsenal and made it totally vegan. Eventually, I will see if I can make it gluten free for anyone watching that allergy! Anyway, here it is:
Vegan Protein Batter:
3/4 cup Spelt Flour
3/4 cup Organic Kamut Flour
1 tsp Salt
3 1/2 tsp Baking Powder
1 Tbsp Honey, Agave Nectar, or Sugar (your choice)
1 1/2 cup Unsweetened Vanilla Almond Milk
1 Egg Substitute (1 Tbsp Flax Mill to 3 Tbsp water)
3 Tbsp Vegan Butter, melted (Earth Balance makes this or a Coconut version as well)
1 scoop protein powder of choice (you can add more, but you may have up the wet ingredients to balance the mix)
Cinnamon (optional garnish for fruit pancakes)
I prefer blueberries, bananas and strawberries, but anything will do. You simply want then to be thinly sliced so they sink in when you make the pancakes.
For me, I add all the dry ingredients to a standard mixing bowl – Flour, Baking Soda, Salt, Sugar (if used), and Protein Powder – and whisk they ingredients until well blended. Then, in my Kitchen-Aid standing mixer, I place all the wet ingredients – Honey/Agave (if used), Egg Substitute, Almond Milk, and Butter. I, then, blend lightly the wet ingredients just until they are folded together nicely, and then while the mixer is folding it, I begin to incorporate the dry ingredients until they are mixed in well.
Now that I have my batter, and well washed and sliced fruit, it is time to make the pancakes. I set the griddle or stove to a low to medium heat and use some of the vegan butter to “grease” the pan/griddle. You can use sprays, but they tend to burn and are not recommended for all types of cookware. Once it is properly heated, I drizzle batter onto the cook top and let it set. Once set, set the fruit pieces on the top. After it (the batter) begins to bubble and look done, flip!
You only want to heat the fruit side long enough to cook the pancake as some fruits will burn quickly; this is why I recommend a lower heat setting. Once done, you can continue until all the pancakes are made. Top with your favorite toppings and garnishes and Enjoy!
As an aside:
I really enjoy heating some pure maple syrup in a small sauce pan some extra fruits to create a fruit infused syrup topping. Pictured above is a blueberry/strawberry maple topping I created.
I hope you enjoy and happy eating! ♥