If you have been following me for a while you’ll know that I’m obsessed with pancakes! I could eat them for breakfast, lunch or dinner at least a few times a week! 🙂 Probably has to do with my love for sweet and doughy things! So instead of fighting it I’m constantly reinventing healthy recipe versions of my favorite pancakes. Since I’ve started working out more about half a year ago I’ve also been upping my daily protein amounts. Hence I decided to create these delicious Vegan Protein Pancakes as your healthy morning alternative! They’re completely refined sugar-free, gluten-free, oil-free and contain a whopping 30g of protein! 🙂
In the realm of vegan pancakes there are many variations out there. The thin sticky ones, the half-cooked porridge ones and the really fluffy ones! I’m sure you can guess which ones are my favorites! 😉 I like to switch it up in terms of flours/grains that I use so for these delicious vegan protein pancakes I used a combination of brown rice and oat flour! As it turns out that combination not only makes the pancakes completely gluten-free (make sure to use GF oats if you’re super sensitive) but also extremely fluffy!
I like to eat as wholesome as possible when I’m at home and leave the processed and refined foods for when I’m eating out, hence I’m not super big on vegan protein powders. To be honest I haven’t tried a good one yet but I believe instead of isolating one single nutrient one could just eat the whole food that is rich in that particular nutrient. Hence I was super stoked to integrate a wholesome lupine protein from KoRo that consists of 100% lupines! If you have never heard of lupine before, it’s a legume native to Europe, such as North and South America and really high in protein. The lupine powder from KoRo is perfect for pancakes, smoothies, drinks, etc. as it’s a great source of protein, comes from controlled ecological cultivation and is completely organic.
The secret to making these vegan protein pancakes extra fluffy is the magic macadamia butter, which gives it a rich flavor and great texture!
If you have never heard of KoRo before – you’re missing out! They’re my number 1 go-to online drug store in Europe for my favorite vegan staple ingredients like dried fruits (Medjool dates, mango, berries, etc.), superfoods, nut butters, nuts, flours, juices, coconut water, kitchen utensils like wooden bowls or mason jars and so much more!
I get a big package delivered straight to my house every month with all the staple ingredients I need for cooking/baking this months and LOVE their concept. Their products are:
• very high quality at great prices
• mostly organic, without added sugars & 100% natural
• packed in bulk to avoid unnecessary plastic
• sourced sustainably in cooperation with local/regional farmers
• supporting fair trade & social projects
As of right now they’re only shipping in Europe – namely to the following countries: Germany, Austria, United Kingdom, Ireland, France, Switzerland, Belgium, Netherlands, Luxembourg, Denmark, Finland, Sweden, Italy, Portugal, Spain. ALSO: great news – I’ve worked out a discount code with KoRo so you’ll get a 5% discount when using the code ‘THETASTYK’ at the checkout on every order! 🙂 YAY!
If you decide to give these Vegan Protein Pancakes a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- ¼ cup oat flour
- ½ cup brown rice flour
- 2 Tbsp KoRo lupine protein powder
- 2 Tbsp corn starch
- 1 tsp chia seeds
- ½ tsp baking powder
- ½ tsp vanilla extract/powder
- 1 ripe banana
- 1 Tbsp KoRo macadamia butter
- 1 tsp apple cider vinegar
- 1 cup soy milk
- 1 Tbsp hemp seeds
- 1 fig
- handful of berries
- 1 tsp maple syrup
- Place the banana into a medium-sized bowl and mash with a fork.
- Add the soy milk, macadamia butter and apple cider vinegar and whisk together.
- Add in the remaining ingredients and combine until you got a smooth mixture. Place in the fridge for 5 minutes.
- Heat a pan over medium heat (if you have a non-stick ceramic pan you won't need oil - otherwise add a little bit). Add about ¼ of the mixture at a time to the pan to make one pancake.
- Once there's a few bubbles building you can carefully flip the pancake (usually takes about 20 seconds). Let cook for another 30 seconds and transfer to a plate. Repeat this step until the batter is gone.
- Add some more nut butter, hemp seeds, figs and berries with a drizzle of maple syrup and enjoy!
Disclaimer: Please note that some of the links above are affiliate links and if you purchase through those links I’ll receive a small commission with no additional cost to you. I’m only affiliated with companies and products that I recommend and trust. This is a great and easy way to support me, without spending extra money and I would be eternally grateful for your help!
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