Healthy + Vegan Protein Pancakes

Hannah Sunderani
Mar 9, 2018
4 min read

Happy Sunday everyone! Thought I'd ring in this day-of-rest with these delicious Protein Pancakes! Made with oats, banana, and plant protein for a sweet and delicious breakfast feast!

I'm going to let you in on a little secret - I'm not a big fan of pancakes! I know it's a sin! But even as a child I always found them sort of boring and bland. The only way to stomach the floppy faux cakes was to douce them with tons of maple syrup. For YEARS at sleepovers with friends I'd regretfully pass on pancakes. And while my friends piled their plates high with pancakes, I'd pile high on the guilt for saying "no" to the breakfast that took my my friend's 45 minutes in the kitchen, only to find out that "Hannah doesn't like pancakes, MOM!" By the time I reached my teens, and understood the concept of be-polite-and-eat-whats-put-in-front-of-you, I'd scarf them down wondering at what point my tastebuds would learn to like the dry flat flour. The hunger pangs one hour late didn't help the cause. Does anyone actually stay full from pancakes?

My friends mum: "You're hungry again? Well, there's some leftover pancakes in the fridge."

Me: "ooooh, greeeaaat!"

And so, I decided that when they day came that I was all grown up, and able to make decisions for myself, Pancake Sunday's would be a ritual of the past. Long gone but unfortunately never forgotten. I would never have to partake in Pancake Sundays again. My house, my rules. No church on Sundays, and NO pancakes! That is, until I discovered these delicious and lush protein pancakes...And it seems I had been awakened.

I absolutely LOVE this protein pancake blend! It is so flavourful, sweet and comforting. The recipe calls for oats, instead of plain white flour, which gives the pancakes so much more depth and flavour. It's blended together with oat milk, banana to sweeten, and some vanilla protein powder to keep you full and satiated. I've then topped it with drizzly peanut butter and raspberry chia jam. The outcome is flavourful protein-packed pancakes, that will make you believe in the divine power of Pancake Sunday.

The raspberry chia jam and drizzly peanut butter only adds to this glorious brunch. You may know that homemade raspberry jam is my JAM! It's a cinch to make, and such a healthier alternative to the store bought kind. And it only takes 10 minutes to make. Simply throw some thawed berries in a saucepan, mush with a wooden spoon on medium heat, and add some chia to thicken and agave to sweeten. I love to make a big batch of this jam on Sunday and enjoy throughout the week on toast or with overnight oats. And scooped on top of pancakes with peanut butter to drizzle is as lush as it gets! Never has healthful eating been SO good. In fact, I'd argue (in this recipe especially), it's so much more delicious than the not-so-healthy original.

So, I hope you give these Protein Pancakes a go. For those of you like me, who thought pancakes were much too overrated, prepare to be converted. And for those of you love pancakes, I'm sure you'll be singing the hallelujah chorus over this one. These protein pancakes are sure to please the masses.

Healthy + Vegan Protein Pancakes

Serves: 4 | Prep Time: 20 mins | Cook Time: 30 mins

Ingredients:

1 tbsp chia
3 tbsp water
1 cup (110g) gluten-free oats
1 large banana
1/2 cup (60g) vanilla plant-protein powder
1 cup oat milk, or other mylk of choice, plus more if needed
1 tbsp coconut oil
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
splash vanilla extract
raspberry chia jam (recipe below), for topping
peanut butter, for topping

For the raspberry chia jam: (can be made ahead)

1 cup raspberries
1 tbsp lemon juice
1 tsp agave, plus more if desired
pinch salt
1 tbsp chia seeds

Directions:

Start by making your chia egg. Add 1 tbsp chia to 3 tbsp water and mix to combine. Let rest at least 5 minutes. In a blender add chia egg, oats, banana, protein powder, oat milk, coconut oil, baking powder, baking soda, cinnamon and vanilla extract. Blend until smooth. Let rest 10-15 minutes before using, optional to add more oat milk if needed for thinning.
Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, cook pancakes for 2-3 minutes on each side until golden, and cooked through. Continue until you've used all your batter.
For the raspberry chia jam: Add frozen raspberries, bring to medium high heat and mash the fruit using a wooden spoon until smooth in texture. Stir in lemon juice, agave, and a pinch of salt. Then add chia seeds and mix to combine. (Jam will continue to thicken for the next 10-30 minutes. Optional to add splashes water to thin if desired.)
Serve pancakes with raspberry chia jam and peanut butter to drizzle.

Note: Raspberry chia jam will keep in fridge for up to one week.

Approvals: