JUMP TO RECIPE
Lately, I’ve been on a waffle kick for weekend brunches, but deep down, I’m a pancake lover through and through. So I’m excited to share that my first recipe for 2021 is all about pancakes! It feels like forever since I last posted a recipe – the Cinnamon Raisin Bagels I shared on December 16th, which I’ve remade five times over the holidays!
I like to add protein powder to my pancakes to make them more filling. Protein is crucial for tissue repair and cell function in the body. Many people, especially those who just grab a quick bowl of cereal and dash to work, don’t get enough protein at breakfast.
These pancakes are sure to keep you full for hours, especially when stacked high with your favorite toppings. Here are mine:
This pancake recipe is vegan, gluten-free, kid-friendly, and packed with vitamins, minerals, and healthy fats. And yes, plenty of protein too!
Here’s my delicious pancake recipe:
Makes 12 Pancakes
*Tip: You can make oat flour by blending 3-4 cups of oats until they are as fine as flour.
If you’re curious about fitness and interested in trying something different, check out this customizable ketogenic diet: [Keto Diet Link].
I recently made these pancakes for breakfast—they were a hit! Even my pickiest eaters loved them. Thank you for sharing your recipe!
Q: What if I don’t have protein powder? What can I use instead?
A: You can use a couple of tablespoons of your favorite flour until the batter reaches the right pancake consistency.
Q: Hi Joy, which protein powder do you recommend?
A: I use this one: [Genuine Health Protein Link]. Use code JOYOUS20 for 20% off.
Q: Should I use unsweetened or vanilla-flavored protein powder for these pancakes?
A: Either is fine. If you go for unsweetened, just add a bit of vanilla extract for flavor.
If the protein powder you use affects the texture, like making them gummy, try adjusting the liquid. Adding more soy milk can give you thinner, lighter pancakes.
These have been a big hit with my family! For leftovers, we toast them the next day. Enjoy!
Substitution tip: To make your own baking powder (if you can’t use corn products), mix 1/4 cup baking soda, 1/2 cup cream of tartar, and 1/4 cup arrowroot. Store in an airtight container.
Q: I noticed my pancakes looked quite blue. Did you blend the blueberries in or add them later?
A: I blend everything together which is why the batter is blue. The top crisps upon cooking. It’s easier and saves time!
Feel free to experiment with different flours. If you test with almond flour or straight oats instead of oat flour, let me know how it goes! Just remember, oats are best blended into flour for better consistency.
These pancakes are not only tasty but also simple to make. Enjoy!
Note: If your pancakes are not cooking through, it may be a heat issue. Ensure the pan isn’t too hot or too cool to avoid undercooked centers. A quick fix can be finishing them in the oven. Hope this helps!
