Green Protein Pancakes (Vegan Recipe)
This protein pancake is delicious, with 12 grams of protein per portion, and much filling than your typical wheat flour pancake. This is just another way to increase your protein intake by using vital wheat protein and lupin flour! Besides being high in protein, this recipe is vegan, nut free, and has the perfect texture fresh or a day later as leftovers!
Share This Recipe:
This pancake is a great alternative for breakfast or brunch on the weekend; or even for lunch or dinner, because why not?? It comes with a perfect glaze that includes spinach and bananas, making it the perfect combo. It’s like comfort food meets nutrition and great flavor!
Green Vegan Protein Pancakes
I only discovered American pancakes when I moved to the US back in 2009. In Chile, where I come from, I grew up eating pancakes that in the US are considered more or less like crepes. A dear friend introduced me to these fluffy style pancakes in Chicago and I fell in love at first bite with the texture! However, since traditional American pancakes are like eating white bread, I wanted to create a healthier version that would be higher in protein. I like these because they are:
High in protein.
The same fluffy texture as traditional pancakes.
Oil free.
So flavorful and taste amazing!
Simple Ingredients
Whole wheat flour
Vital gluten flour
Lupin flour (40% protein)
Baking powder
Almond milk
Apple cider vinegar
Maple syrup
Spirulina (optional)
Lupin flour has 40% protein. Lupin beans are an amazing protein source. However, since they come from the peanut family, if you have a peanut allergy you might have to avoid it.
Vegan buttermilk: the main issue about vegan pancakes is to reach the perfect fluffy texture. By mixing the plant based milk with the apple cider vinegar, the result is an amazing vegan buttermilk!
Sweetness: while I use maple syrup, feel free to use any sweetener you have.
Spirulina algae makes these pancakes turn a beautiful green color and makes them more nutritious. Be careful not to add too much, though, because you don’t want them to turn the flavor fishy. So try to stick to the measures below.
How to Make Vegan Protein Pancakes?
You need a good nonstick pan to make these without any oil.
Make the buttermilk first.
Mix the rest of the ingredients in a bowl and then add the buttermilk.
Mix everything in the bowl with a spoon and let it set for a few minutes.
Cook the pancakes and flip when bubbles start forming on top, then wait til it’s brown on the other side and they are ready!
They are amazing fresh and taste great next day too.
This Vegan Protein Pancake Is
Oil free
Nut free
Egg-free
Dairy-free (without butter)
High in protein
Easy to make
Amazing as breakfast or brunch
Please let me know if you make these pancakes!! Rate them and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation because I would love to see your take on this recipe!
Thanks!
Green Protein Pancakes
This protein pancake is delicious, with 12 grams of protein per portion, and much filling than your typical wheat flour pancake. This is just another way to increase your protein intake by using vital wheat protein and lupin flour! Besides being high in protein, this recipe is vegan, nut free, and has the perfect texture fresh or a day later as leftovers!
Ingredients (US Customary)
- 1 cup organic whole wheat flour
- 1/2 cup vital gluten flour
- 1/2 cup lupin flour
- 2 tsp baking powder
- 2 cups almond milk
- 2 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 2 1/4 tspn spirulina (optional)
Ingredients (Metric)
- 152 grs organic whole wheat flour
- 76 grs vital gluten flour
- 60 grs lupin flour
- 2 tsp baking powder
- 2 cups almond milk
- 2 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 2 1/4 tspn spirulina (optional)
Instructions
- In a bowl, make vegan buttermilk by mixing the almond milk with the vinegar and let it set for 8-10 minutes.
- In a separate bowl, mix the dry ingredients with the maple syrup.
- Add the buttermilk to the dry mix and stir til smooth.
- In a nonstick pan, pour 1/2 cup pancake mix and cook over medium heat til the top begins to bubble and then flip it and cook til golden.
- If you use spirulina, add 1/4 tspn to the mix and then make the 2nd pancake, then add another 1/4 tspn spirulina and so on. I only use a little bit of spirulina for extra nutrition and color, I don’t use more because spirulina is an algae and I don’t want the pancakes to tasty algae ish.
Notes
Lupin flour: is 40% protein and I love it!! Lupin beans are from the same family as peanuts, so if you have a peanut allergy you are better off replacing lupin flour with vital wheat or whole wheat flour. I get my white sweet lupin flour from www.smalltownspecialties.com, it’s from California and non-gmo.
Portions: you can easily make 14 small pancakes with this recipe instead of 7 large ones.
Toppings: I used some blueberries, blackberries, hemp seeds and a banana spinach sauce. For this beautiful green sauce I just mixed a small banana in the blender with 2 handfuls of spinach, some oat flour (to thicken it), and a bit of maple syrup.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 pancake
Servings: 7
| Amount Per Serving | ||
|---|---|---|
| Calories 171 | ||
| % Daily Value* | ||
| Total Fat 1.6g | 2.6% | |
| Saturated Fat 0g | 0% | |
| Total Carbohydrates 27.5g | 11% | |
| Fiber 3.7g | 13% | |
| Sugar 7.2g | 18% | |
| Protein 12g | 15% | |
*Values are based on a 2000 calorie diet.
Share This Recipe:
