Vegan Vanilla Protein Pancakes

Vegan Vanilla Protein Pancakes are a healthy breakfastÂ made with only 6Â simple ingredients that taste amazingÂ andÂ fill you up!Â Old fashioned oats, vanilla protein powder and ripe bananasÂ make upÂ these low-fat pancakes for a well balanced meal.

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PROTEIN POWDER PANCAKES

Vanilla Protein Powder Pancakes donâ€™t have the same consistency of a traditional pancakes with flour, but they are equally wonderful! These pancake are more dense, and much more filling. Top them with some honey yogurt and fresh fruit for the ultimate breakfast.

Can I freeze Protein Pancakes?

Like majority of my recipes, this recipe makes two or more servings, so if you are flying solo you can toss the leftovers in the freezer. To store them properly, simply layer parchment paper between each pancake so they do not stick together. To warm them up, simply pop them in the microwave or toaster!

Can I use a different protein powder?

Absolutely! You can most definitely use any protein powder that you have and enjoy! The protein that I used for this particular recipe is Nuzest Smooth Vanilla! You can use code LOVELYDELITES for a discount at checkout! I do receive a small affiliate commission!

Ingredients in Vanilla Protein Pancakes

Old fashioned oats
Bananas
Almond milk
Cinnamon
Flax egg
Vanilla Protein

What is a flax egg, and how do you make it?

A flax egg is a vegan substitution for a regular chicken egg. To make, you simply mix 1 Tbsp of ground flaxseed meal with 3 Tbsp of warm water. Mix well and set aside for 10 minutes to thicken.

Vegan Vanilla Protein Pancakes

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PREP TIME:

5 minutes

COOK TIME:

15 minutes

Author - Hannah

Ingredients

1 cup old fashioned oats
2 bananas
2 flax eggs
1/2 cup almond milk
1 Tbsp cinnamon
2 scoops of protein powder

SCALE:

YIELDS:

3 servings

Directions

Add all ingredients to your blender and blend for 60 seconds until smooth.
Heat a skillet over medium heat and spray with non-stick spray.
Add 1/4 cup of batter to skillet and allow to cool for 2-3 minutes or until bubbles start to form on the outer edges. Flip and allow to cook on the other sides for 1-2 additional minutes.
Top the pancakes off with non-dairy yogurt, fresh or frozen fruit and maple syrup.